More Great Recipes: Low Carb

Baked Rosemary Chicken with Onions, Garlic, and Sweet Peppers

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Member since 2014

Serves | Prep Time | Cook Time


1 1/2- 2 lbs Boneless, Skinless Chicken Breast Tenderloins
Pepper to taste
2 Large Onions sliced and quartered
6-12 cloves of Garlic, thinly sliced
2 Tablespoons Olive Oil
4 Teaspoons minced fresh rosemary or 2 teaspoons dried rosemary, crumbled

1. Preheat oven to 400F degrees, with rack in the middle of the oven

2. Rinse chicken and pat dry: season with salt & pepper

3. In a large bowl, mix the garlic, oil & rosemary

4. Save 2 tablespoons of the oil mixture

5. Toss the onion & sweet peppers in the large bowl with the garlic, oil and rosemary

6. Spread half of the onion and sweet pepper mixture in a shallow baking dish, large enough to hold the chicken pieces in a single layer.

7. Arrange the chicken pieces on top of the onion & sweet pepper mixture, then cover with remaining onion & sweet pepper mixture.

8. Drizzle with the extra 2 tablespoons of olive oil mixture that you held aside.

9. Bake until chicken is done, approximately 30 minutes

NOTE: (You can substitute 3 1/2 - 4 1/2 lbs of chicken parts instead of boneless tenderloins, but will have to cook approximately 45-55 minutes.)

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