Juicy chicken breasts roasted with fresh red and green chilies, Tex-Mex spices, and a squeeze of lemon. A bold, easy weeknight dinner ready in 45 minutes.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Medium

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This Texas-style roasted chili chicken pairs fresh peppers with warm Tex-Mex spices for a real kick of flavor. A splash of lemon juice at the end balances the heat with bright acidity, making it a go-to spring dinner.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 red chili peppers, sliced
  • 2 green chili peppers (or jalapeños), sliced
  • 2 tablespoons olive oil
  • 1 tablespoon Tex-Mex or taco seasoning
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons lemon juice
  • Fresh cilantro, chopped, for serving

Instructions

  1. Rub the chicken breasts with salt, black pepper, olive oil, the Tex-Mex seasoning, and garlic powder. Let them marinate for 15 minutes.
  2. Preheat the oven to 200°C (400°F). Arrange the chicken in a baking dish and scatter the sliced red and green chilies over the top.
  3. Roast for about 25 minutes, until the chicken is cooked through and golden on top.
  4. Drizzle with lemon juice, sprinkle with chopped cilantro, and serve right away.

Tips

  • Swap in milder or hotter peppers to suit your heat tolerance.
  • Gently pounding the chicken breasts with a meat mallet keeps them tender and helps them cook evenly.

Nutrition (per serving)

Calories: about 350 kcal | Protein: 30 g | Carbs: 5 g | Fat: 20 g

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