Low-Carb Lesson #06: Oven Roasted Chicken & Peppers

Low Carb Cooking 101

Written by Di Bauer August 8, 2001 Updated by Andrew DiMino January 10,2023

Low Carb Lesson #6: Oven Roasted Chicken & Peppers

Food not only should taste good, but it should also look good, too. Presentation is important; even my husband, who is oblivious to most things, notices when food is nicely presented. He doesn’t notice if I buy a new sofa, but he does notice a pretty salad. He is, at times, a very strange man, but that’s a story for another day.

For this week’s menu we have Chicken & Peppers. Pay particular attention to the construction of the salad. Yes, the salad would taste just the same if you simply whacked up the tomatoes and dumped them on the salad greens, but slicing and arranging them the way the recipe indicates will take you no more than an extra minute or two and will make a big difference in how the salad looks. Take the time to do it.

Try serving the water with the meal in goblets rather than in your everyday glasses. It makes the meal just a bit more special.

Here’s This Evening’s Low-Carb Recipes

Oven Roasted Italian Chicken Breasts And Peppers

Italian Salad With Seasoned Mozzarella Cheese

Here’s The Gameplan

If frozen, take the chicken breasts out of the freezer the night before and put them into the refrigerator to thaw. If you are going to be pressed for time the next evening, you can prepare the vegetables for both the main dish and the salad now, too, and put them in Zip Lock bags in the refrigerator until tomorrow night.

When you are ready to start dinner, preheat the oven to 425 degrees.

Prepare the peppers, onions, and zucchini according to the recipe directions and put them in the baking dish with the salad dressing mixture.

Rinse off the thawed chicken breasts, pat them dry, and add them to the vegetables. Toss to coat everything with the salad dressing and seasonings. Redistribute the food in the baking dish and put it in the oven, setting the timer for 30 minutes, then sit down and relax for a few minutes.

When the 30 minutes are up, take the baking dish out of the oven and toss the food to redistribute the Italian dressing and seasonings. Reduce the oven temperature to 350 degrees, then return the baking dish to the oven for an additional 15-20 minutes while the chicken completes cooking.

While the chicken is in the oven for the second time, set the table, using goblets for the water. And, since goblets do not hold as much as glasses, it would be nice to have a pitcher of ice water on the table or nearby. (Put it on the table if you have a nice glass or crystal pitcher; put it nearby if you’re using one of the plastic ones.)

Slice the tomatoes for the salads, construct the salads and put them on the table. When the chicken is done, serve it immediately and sit down to a relaxing, well-deserved meal. Don’t forget to sip your water in a very classy way.

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• Learn to Cook Healthy Meals: The series is designed to teach you how to cook healthy, low-carb meals that are both delicious and nutritious. You’ll learn how to prepare a variety of dishes that are perfect for anyone looking to eat healthier.
• Improve Your Health: Low-carb diets have been shown to have many health benefits, including weight loss, improved blood sugar control, and reduced risk of chronic diseases such as heart disease and diabetes.
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Overall, our Low-Carb Cooking Lesson series is a great resource for anyone looking to improve their health, save money, and learn to cook healthy, delicious meals. Whether you’re a beginner cook or an experienced chef, our series has something to offer everyone.

Visit our Low-Carb Cooking 101 Recipe Lessons series.

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