We learned this Jalapeno Chicken recipe while we were living in Mexico and, well, this is our version of it. Don’t be turned off by the jalapeno, we are going to, well, read on.
First set the oven on 450F. Spray olive oil on a cookie sheet or line it with aluminum foil and spray it. Cut up a medium sized potato into the shape and size that YOU want. Arrange them on the cookie sheet skin side down and spray them with olive oil. Salt and pepper to taste. Put em in the oven.
Peel and cut up the carrots and put them in a small bowl. Drizzle with olive oil and sprinkle salt and pepper. Toss them to get them coated evenly.
Cut the jalapeño pepper in half lengthwise and cut off the stem end. With a teaspoon remove the core and the seeds. Then chop up the pepper and the onion.
Put a small skillet on the stove at medium heat and add the olive oil. Put the jalapeño and the onion in. Add the salt, black pepper, red pepper flakes and the garlic powder. Stir it as the veggies get soft.
Have your chicken waiting in a bowl and add the peppers and onion mixture. Squeeze 1/2 the lemon on top. Don’t toss them. Just let them sit a little while until the potatoes start to get brown.
When the potatoes are starting to brown push them to the outside of the pan and place the chicken and the carrots in the middle. Cook it for about another 10 to 15 minutes depending on the thickness of the chicken. Poke a finger in the thickest piece of chicken and if it’s firm it’s done or take the temp with a meat thermometer. It needs to be 165F. Or, cut the biggest, thickest in half across it’s thickest part and if it is tan inside, not pink, it is done.
Squeeze the rest of the lemon on the chicken and garnish with the cilantro or parsley or basil. Enjoy it! You deserve it!
And, here are some more quick and easy chicken recipes for you.
Jalapeno Chicken it's easy, it's good and it's gluten free
Ingredients
- 1 potato medium size
- 3 tbsp. extra virgin olive oil
- 1 tbsp. salt or to taste
- 1 tbsp black pepper or to taste
- 2-3 large carrots
- 2 small boneless skinless chicken breast or 1 large sliced in half
- 1 jalapeno pepper seeded and finely chopped
- 1/4 medium onion finely chopped
- 1 pinch red pepper flakes
- 1 lemon
- 1 tsp. garlic powder
- 1 tbsp. chopped cilantro leaves
Instructions
- First set the oven on 450F. Spray olive oil a cookie sheet or line it with aluminum foil and spray it. Cut up a medium sized potato into the shape and size YOU want. Arrange them on the cookie sheet skin side down and spray them with olive oil. Salt and pepper to taste. Put em in the oven. Peel and cut up the carrots and put them in a small bowl. Spray them with olive oil and sprinkle salt and pepper. Toss them and repeat the treatment.
- Seed the jalapeño and chop it and the onion up pretty finely. Put a small skillet on the stove at medium heat and add the olive oil. put the jalapeño and the onion in. Add the salt, black pepper, red pepper flakes and the garlic powder. Stir it as the veggies get soft.
- Have your chicken waiting in a bowl and add the peppers and onion mixture. Squeeze 1/2 of the lemon on top. Don't toss them. Just let them sit a little while until the potatoes start to get brown.
- When the potatoes are starting to brown push them to the outside of the pan and place the chicken and the carrots in the middle. Cook it for about another 10 to 15 minutes depending on the thickness of the chicken. Poke a finger in the thickest piece of chicken and if it's firm it's done or take the temp with a meat thermometer. It needs to be 175F. Or, cut the biggest, thickest in half across the thickest part and if it is tan inside, not pink, it is done.
- Squeeze the rest of the lemon on the chicken and garnish with the cilantro or parsley or basil. Enjoy it! You deserve it!
