What happens when you combine chicken & peppers? A flavor explosion! Pepper fans, you will love this recipe. Pepper haters, I just may convert you. The amazing taste comes from marinating the chicken overnight. While that does add an extra step, it’s really worth it.

To make Chicken & Peppers, you will need to start one day in advance. Take 4-6 pieces of raw meat. (I prefer bone-in breasts, but legs are fine, too.) Wash and dry the chicken, then coat with this spice rub:

• 2 TSP salt
• 1 TSP pepper
• 1 TSP cumin
• 1 TSP paprika
• 1 TSP oregano
• 1 TSP fresh garlic, minced
• 1 TSP brown sugar

Generally, I do a dry rub, but oil or broth can be added for a wet rub. When the chicken is fully rubbed, place in a Ziploc overnight. Turn at least once.

When you’re ready to cook, gather the following ingredients:

*  4 cups sliced peppers  (I use at least two colors; feel free to add more.)

*  2 onions, thinly sliced

*  2 TSP oil

*  Juice of one lemon

In an extra large baking dish, place the chicken in the center and surround it with the onion/peppers slices. Add in the garlic, lemon juice, and oil, making sure everything is well coated. Season with extra salt/pepper to taste.

Roast in a 400-degree oven for approximately an hour. Remove the chicken to a waiting plate or platter. Turn on the broiler and char the onion/peppers for about 5 mins. The broiling is optional, but I think it adds an extra kick to the veggies.

Chicken & Peppers can be served as is for a low-carb meal, or bulked up with some rice or pasta. When I have extra time, I love to make homemade mashed potatoes as a side dish.

What could be better than a healthy, flavorful, exceptionally easy to cook meal that’s made in one pan…