Bake a Rustic Olive Bread::

Gluten-Free Whole Grain Rustic Olive Bread

Mediterranean Chicken with Vinegar Roasted Peppers

Easy baked chicken and peppers makes a tasty weeknight supper.

The local markets and farm stands are stacked with peppers of every color, size and shape, ripe and gorgeous and full of vitamin C. From round, crisp and sweet to curvy-sexy and fiery, peppers are abundant now, so flavorful and fabulous. Note: New Mexico green and red chiles are a blog unto themselves; find How To Make a Roasted Green Chile sauce here.

Today I am sharing an easy family favorite I tossed together after a tech-focused day learning the ins and outs of my spanking new iMac computer--- which I confess right now, I love with all my tender geeky heart.

Mediterranean Chicken Recipe with Balsamic Vinegar Roasted Peppers
  This an easy and attractive dish to make for company. No one has to know how simple it was to pull together. Serve with hot cooked rice, quinoa or penne pasta. The secret to great flavor is to buy bone-in chicken breasts- organic and free-range.

1 large sweet onion, sliced thin
3-4 large, ripe bell peppers, cored and sliced
1/2 cup organic balsamic vinegar
1/4 cup extra virgin olive oil
1/2 cup gluten-free chicken broth
4 fresh cloves of garlic, chopped
1 tablespoon dried basil
1-2 teaspoons Italian Herb Seasoning
4 fresh organic free-range breasts of chicken, bone in
Sea salt and ground pepper, to taste

Preheat oven to 375ºF.

Toss the onion and pepper slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic onion and pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 30-40 minutes or so, depending upon the size of the chicken breasts. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 30 minutes and spooned the sauce all over the onion, peppers and chicken breasts (to keep it moist) and continued to bake it until everything was melt-in-your-mouth tender.

Serves 4.

Browse more of my favorite Mediterranean Diet recipes.


Kathy said...

I am so glad you're back cooking, blogging and lovin' your new MAC. I, too, love my MAC and don't know how I managed without it in the ol' days of using Windows.

Looks like a fabulous recipe -- and your photos below are stunning.

lucette said...

This looks really good. And welcome back to regular blogging. I'm looking forward to seeing some new paintings, too.

Anonymous said...

This recipe sounds delicious and easy; I'll have to be sure to try it.

I'm SO excited for your new iMac! I used to be a PC person but after graduating college, I switched to a Powerbook. All my friends and I have them too and I recently persuaded my mom to get an iMac too (where you can still use Windows!) Now, if you're ever too tired to take a picture of a dish, just bring it up to the iMac and use PhotoBooth to take a photo. Have fun!

Kalyn said...

This looks really delicious. Nice to have you back!

BNA said...

Love balsamic vinegar with sweet peppers -- this sounds wonderful. And I can't wait to hear about the roasted green chile sauce.

sher said...

Wonderful recipe--and congratulations on the new iMac. I'm a confirmed MAC addict.

bea at La tartine gourmande said...

mmm, I can smell the scents and flavors.

Kalyn said...

I wanted to let you know that I am including this recipe as part of my South Beach Recipes of the Week where I spotlight South Beach Diet friendly recipes I find on other food blogs. The spotlight includes your photo (with a photo credit for you, of course) and a link to the recipe. Please let me know if you have any thoughts about how I've done this.

ejm said...

This looks fabulous. I can't believe how wonderful those peppers look!! (Actually, I can believe it... because our vegetable stands also have lots of great looking peppers right now. I'm especially excited because the wonderful hot red shepherd peppers are starting to appear now.)


Vicky said...

i was looking for something to make for dinner last night and i came across this recipe. i was too lazy to turn on my oven, so did it on the stove top. i tossed in some leftover cooked rice to soak up the sauce for the last 10 or so mins and added some peas for colour. took your advice and added the onions too. was creamy and oh so good. absolutely nothing leftover! thank you :)

Karina said...

Hi Vicky! Thanks- I'm glad you liked it. Why not throw it all in a skillet? Sounds good to me. ;) Thanks for stopping by.


MB said...

This is so delicious and easy to make! My husband, who doesn't like vinegar, even said that he thought the vinegar really made the dish. We'll definitely make this again. YUM!

Alison @ Wholesome Goodness said...


I discovered your blog last week, and I love it! Thank you so much for your work here. Although I have many of your recipes on my to-try list, I started with this one. It was so tasty! I served it on top of quinoa for my husband and over hulled hempseed for me (I don't digest even GF grains very well). I think that next time I'll add some zucchini and yellow summer squash to the mix. And then I'll crumble some goat cheese on top. Yum!

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