Chicken and Pepper Bake

Chicken and Pepper Bake

Prep Time: 10 Minutes.

Cook Time: 40 Minutes.

Servings: 5


Looking for an interesting twist on your usual nacho dinner? This chicken and pepper bake buries peppers, onions, and mushrooms under a layer of delicious gooey cheese.


  • Three pounds of boneless, skinless chicken breasts.
  • One large clove of garlic, crushed and minced.
  • Half a teaspoon of salt.
  • Freshly cracked ground black pepper.
  • One medium spanish onion, finely minced.
  • Ten brown mushrooms and two Portobello mushrooms, minced.
  • Two large bell peppers, seeded and chopped.
  • One tablespoon of avocado oil.
  • One cup of sharp cheddar cheese.
  • Three tablespoons of finely chopped parsley.



  1. Begin by preheating your oven to 425 degrees Fahrenheit.
  2. Take a large baking sheet, add your chicken, garlic, and salt and pepper. Mix this well and coat evenly on both sides.
  3. Cover your sheet and place in the oven to bake for 25 minutes. Remove when chicken is cooked.
  4. While this cooks, preheat a large skillet on low-medium heat and add in your olive oil. Next, add your onion and sauté this for five minutes. Add in your mushrooms and sauté these for three minutes as well, stirring them occasionally. Finally, your bell pepper which you'll sauté for five minutes.
  5. Remove your chicken from the oven, then turn your broiler on high. Separate your breasts from each other and then top each piece of chicken with vegetables and cheese. Broil this for five minutes until your cheese melts and browns.
  6. Serve your chicken hot over rice, quinoa, or zucchini noodles.


Whole Chicken Legs (Marylands)