Garlic-lime chicken and peppers are a delicious recipe made with pan-seared chicken marinated in warm spices then baked until juicy with sweet peppers in the oven.
One night while deciding what to do with some chicken breasts I had in the fridge, I decided to use Mexican spices to make a marinade.
I ended up cooking it on my George Foreman grill and it was so delicious and juicy! My husband and I were fighting over the leftovers the next day. I ended up making it again a day later.
I decided the chicken should have a little extra so I added sweet peppers to my original creation. We served it with rice and black beans to make a complete meal, but we would have been just as happy with the chicken and peppers on their own.
Ingredients
- Sweet Peppers
- Boneless Skinless Chicken Breasts
- Olive Oil
- Lime Juice
- Honey
- Minced Garlic or Garlic Powder
- Chili Powder
- Cumin
- Smoked Paprika
- Onion Powder
- Salt
- Black Pepper
How to Make Garlic-Lime Chicken and Peppers
- Rinse and remove stems and seeds from the sweet peppers. Slice the peppers into strips or cut them into pieces, depending on your preference. Set aside.
- Place the chicken breasts in a bowl.
- In a blender or food processor, combine marinade ingredients. Pour the sauce over the chicken and coat it entirely. Place it in the refrigerator for at least 30 minutes.
- Preheat the oven to 450℉ and line a baking sheet with aluminum foil.
- Remove the chicken from the fridge and heat a large skillet over medium-high heat. Add a tablespoon of olive oil or use nonstick cooking spray. Once hot, add the chicken breasts and cook for 3-4 minutes, or until seared on both sides.
- Place the chicken and sweet peppers on the prepared baking sheet. Bake in the oven for 12-15 minutes. Slice chicken breasts or serve whole with peppers.
What to Serve with Garlic-Lime Chicken and Peppers
For a Mexican chicken and peppers dish, you’ve got plenty of delicious options to consider! Here are a few ideas:
- Mexican Rice: A classic side dish that complements the flavors of the chicken and peppers perfectly.
- Guacamole and Tortilla Chips: A fresh guacamole dip with crispy tortilla chips makes for a great appetizer or side dish.
- Corn Tortillas: Serve the chicken and peppers as tacos with warm corn tortillas, along with toppings like salsa, shredded cheese, and sour cream.
- Mexican Street Corn (Elote): Grilled corn on the cob topped with mayo, cotija cheese, chili powder, and lime juice. It’s flavorful and adds a bit of smokiness to your meal.
- Black Beans: Another excellent option for a side dish, black beans seasoned with garlic, cumin, and cilantro are a nutritious addition.
- Mexican Salad: A fresh salad with avocado, cherry tomatoes, black beans, peppers, onions, cucumbers, cubes of pepper jack cheese, and a cilantro lime dressing can balance out the richness of the chicken dish.
Storing Leftovers
Store leftover Mexican chicken and peppers in the fridge for up to 4 days.
To freeze, store in individual portions in resealable freezer bags for up to 3 months for best quality.
Recommended Recipes
- Air Fryer Chicken Fajitas
- Air Fryer Chicken Stuffed Poblano Peppers
- Garlic-Lime Crockpot Chicken Tacos
- High-Protein Street Corn Chicken Bowl (Meal Prep)
- Hot Honey Bacon Mushroom Chicken Skillet
- Mexican Black Beans
- Sheet Pan Chicken Fajitas
- Stuffed Peppers with Ground Beef
Garlic-Lime Chicken and Peppers
Ingredients
- 5-6 Small Sweet Peppers
- 4 Boneless Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 2 tablespoons Lime Juice
- 1 tablespoon Honey
- 1 tablespoon Minced Garlic or 1 teaspoon garlic powder
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Rinse and remove stems and seeds from the sweet peppers. Slice peppers into strips or cut into pieces, depending on preference. Set aside.
- Place the chicken breasts in a bowl.
- In a blender or food processor, combine marinade ingredients. Pour over the chicken and coat the chicken entirely. Place in the refrigerator for at least 30 minutes.
- Preheat the oven to 450℉ and line a baking sheet with aluminum foil.
- Remove the chicken from the fridge and heat a large skillet over medium-high heat. Add a tablespoon of olive oil or use nonstick cooking spray. Once hot, add the chicken breasts and cook for 3-4 minutes, or until seared on both sides.
- Place the chicken and sweet peppers on the prepared baking sheet. Bake in the oven for 12-15 minutes. Slice chicken breasts or serve whole with peppers.
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