One-pan chicken breast with peppers is the midweek British tray supper that keeps washing-up low and protein high. Season Chicken Breast 1kg, nestle with peppers and onion, and roast until the thickest part hits 75°C. Shop Chicken Breast and Chicken when you want butcher fillets, not watery packs.
Ingredients
- 4 chicken breast fillets (from a 1kg pack)
- 2 peppers (mixed colours), sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried oregano
- 2 garlic cloves, sliced; salt and black pepper
- Optional: cherry tomatoes or a squeeze of lemon
- Rice, couscous or crusty bread to serve
Method
- Heat oven to 200°C (fan 180°C). Toss peppers, onion and garlic with half the oil, paprika, oregano, salt and pepper on a large tray.
- Pat chicken dry, rub with remaining oil and seasoning. Nestle breasts among the veg in a single layer.
- Roast 22–28 minutes until the thickest part of the breast reaches 75°C and juices run clear.
- Rest 5 minutes under foil. Spoon tray juices over, add lemon if using, and serve with rice or bread.
- Batch tip: roast a full kilo, slice cold for salads and wraps through the week.
Want garlic already in? Garlic Chicken Breast 1kg skips the peel. Browse Chicken for thighs and wings when the weather turns.