A baked chicken recipe that packs a bold flavor punch! Banana Pepper & Tomato Baked Chicken is gluten-free, allergy-free, paleo, and Whole 30 approved! Dinner never has to be bland with this healthy new twist for chicken breasts!
Can we talk for a moment about my obsession with banana peppers? It all started freshman year of college and they always had banana peppers out at the salad bar. They just beckoned me to pile them on my plate every time. I’d had banana peppers before then, but not often as I always thought they were hot peppers. Banana peppers aren’t that hot or spicy, though…as long as you get the mild ones! You usually see them as a sandwich topping or yes, salads (i.e. the salad bar).
I feel like they’re one of those toppings you either love or hate. I never hated them, I just never chose them. When I was able to go out and eat a sub or sandwich all willy-nilly, my usual toppings of choice would be things like black olives, pickles (duh!), lettuce, tomato, cucumber, you get the idea. Banana peppers would have made my sandwich loving heart sing if I’d been a daring little girl and tried them. Since we’re past that point now and I just buy jars of mild banana peppers regularly at the grocery, I put those babies on more than just a simple sub. I’m pretty sure I could just eat them straight out of the jar if I let myself, but I try to keep the self-control in check 😛
You know I’m all about creating killer, bold, delicious, non-boring chicken recipes for dinner. Chicken is such a healthy option, but people seem to always get bored with dry tasteless chicken breasts. Well, here’s just another recipe to prove all those assumptions and sad dinners wrong! I’ve baked up some fabulous chicken in the cast iron skillet with some fire-roasted tomatoes, herbs, spices, and of course, those yellow banana peppers! A super easy meal for the whole family that can be on the table in a snap! You’ll get some fabulous juicy chicken with a ton of flavor all while being gluten-free, allergy-free, paleo, and Whole 30 approved!
Banana Pepper & Tomato Baked Chicken
- Preheat the oven to 375°F.
- In a bowl, combine the tomatoes, peppers, herbs, and spices. Mix well to combine.
- In a large greased cast iron skillet, add the chicken breasts and then cover in the tomato mixture.
- Bake in the oven for 30 minutes until chicken is cooked through.
Easy and delicious! I get my fix of banana peppers in a fun new way and I serve my family a super flavorful, healthy, and unique meal for dinner! A win-win (or as they say, “winner, winner, chicken dinner!”) I guess if you want to be even bolder, you could use hot banana pepper rings too…that could be fun…but a little less “family friendly”! Let me know what you try!
So tell me:
+ Do you like banana peppers?
+ What are your favorite toppings at the sandwich/salad bar? Black olives always tend to happen no matter what!
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