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

Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Dairy-Free, Nut-Free

Oven Roasted Italian Chicken Breasts and Peppers Recipe

Embark on a delightful culinary adventure with our CarbSmart Oven Roasted Italian Chicken Breasts & Peppers Recipe, a scrumptious and easy-to-make dish that brings the authentic flavors of Italy right to your table. This mouthwatering recipe features succulent chicken breasts combined with a medley of bell peppers, onion wedges, and zucchini chunks, all marinated in a zesty Italian salad dressing with a touch of minced garlic, salt, and pepper. This exquisite meal promises a harmonious blend of flavors and textures that will surely satisfy your taste buds and elevate your dining experience.

Oven Roasted Italian Chicken Breasts and Peppers Recipe

Oven Roasted Italian Chicken Breast & Peppers Recipe

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This is a very colorful one dish meal. Not only is my Oven Roasted Italian Chicken Breasts and Peppers pleasing to the eye, it’s Low-Carb, Gluten-Free and bursting with flavor and texture. You can prepare all the components the night before so cooking is a snap.

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 6 1x
Category: Low-Carb, Gluten-Free, Paleo Optional, Primal Optional, Dairy-Free, Nut-Free

Ingredients

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6 tablespoons zesty Italian salad dressing
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon black pepper
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 medium red bell pepper, cut into 2-inch pieces
1 medium green bell pepper, cut into 2-inch pieces
1 medium yellow bell pepper, cut into 2-inch pieces
2 small onions, cut into 8 wedges
2 medium zucchini squash, cut into 1-inch chunks

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Instructions

Preheat the oven to 425° F.
In a 9″ x 13″ baking dish, combine the Italian salad dressing, minced garlic, salt, and pepper.
Add the chicken breasts, bell peppers, onion wedges, and zucchini chunks and toss to coat thoroughly.
Bake at 425° F for 30 minutes. Take the baking dish out of the oven and toss the meat and vegetables again to recoat them with the seasonings and pan juices.
Reduce the oven temperature to 350° F.
Return the baking dish to the oven and bake for 15-20 more minutes, or until the chicken breasts are completely cook through.
Serve immediately.

Notes

To make this dish Paleo or Primal compliant, simply replace bottled dressing with your own homemade version.

If yellow and red bell peppers are too expensive, you may use all green bell peppers, but if you do this, then substitute yellow crookneck squash for the zucchini squash to add more color to the finished dish.

Leftovers reheat well in either the oven or the microwave. My 10-year-old daughter likes to cut the leftover chicken up into bite-sized pieces, mixes it back into the leftover vegetables, and uses it to fill low carb tortillas for her lunch the next day. She likes them either hot or cold, but I recommend reheating. I think you have to be 10 to enjoy it cold, or maybe I’m just an old stick-in the mud. Judy thinks it’s the latter, of course.