Chile-Lime Chicken with Roasted Peppers and Olives Recipe

Warm up with an easy one-pan meal that brings south-of-the-border flavors
Chile-Lime Chicken with Roasted Peppers and Olives

Photography Terry Brennan, Food Styling Lara Miklasevics

After all the cooking, baking, and cleaning we did over the holidays—not to mention all the sweet treats we consumed—a healthy and easy meal is just the ticket. One pan is all you need for a Mexican meal, sparked with lime and chilies. This is a perfect wintertime cooking method since it relies on a hot oven and not much else, and you can make the proteins and vegetables all on one, easy-to-clean pan, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. Lime and orange wedges roast to melting softness, and you can squeeze them over the finished meal as you enjoy each bite. Enjoy on its own or chop the chicken and serve as soft tacos with all the fixings.

Chile-Lime Chicken with Roasted Peppers and Olives

Makes 4 servings

1 red bell pepper, cut in 1-inch squares
1 medium green bell pepper, cut in 1-inch squares
1 large jalapeño, seeded and slivered
¼ cup chopped green olives
4 cloves garlic, halved
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more for seasoning
2 medium limes
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne
4 medium bone-in chicken breasts
1 large seedless orange, cut in 8 wedges

  1. Arrange oven rack in the middle position and heat oven to 425°F.
  2. Place the red and green peppers, jalapeño, olives, and garlic on a rimmed baking sheet or roasting pan. Drizzle with 1 tablespoon of the oil, sprinkle with ½ teaspoon of the salt, and toss to combine. Spread into an even layer.
  3. Finely zest the limes into a large bowl. Cut the limes into 8 wedges each and set aside. Add the remaining 1 tablespoon of olive oil, paprika, cumin, and cayenne to the bowl and stir to combine.
  4. Place the chicken breasts on the cutting board and cut four slashes in each one, cutting across the grain about ½ inch deep. Add the chicken, reserved lime wedges, and orange wedges to the bowl and toss with your hands to thoroughly coat. Sprinkle with remaining salt and toss to coat again. Arrange the chicken, skin side up, in an even layer over the vegetables and fruit. Roast until the chicken is browned and the thickest piece registers 165°F on an instant-read thermometer, about 25 to 30 minutes. Let the chicken rest for 5 minutes. Serve with vegetables and squeeze the roasted limes and oranges over the chicken as you eat.

Nutrition info for Chile-Lime Chicken with Roasted Peppers & Olives (Per Serving): Calories 368 (161 From Fat); Fat 18g (Sat. 4g); Chol 98mg; Sodium 686mg; Carb 15g; Fiber 4g; Protein 37g

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.