Roasted pepper and courgette chicken breast recipe

27 October 2017 by
First published: 26 August 2017

Roasted pepper and courgette chicken breast recipe

Liven up a chicken dinner with this roasted pepper and courgette chicken breast recipe.

We love chicken as much as the next healthy gal, but by can it get dull in the same old dishes night after night. Give your standard chicken dinner a tasty upgrade with this simple recipe.


4 chicken breasts, skinned (approx. 500g)

2 red peppers, cut into quarters and deseeded (approx. 350g)

2 large courgettes, sliced lengthways into thick slices (approx. 230g)

3 sprigs of thyme plus extra for garnish

2tbsp cold pressed rapeseed oil

1/2 lemon


Preheat the oven to 200°C, gas mark 6.

Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.

Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.

Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well

Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.

Recipe courtesy of Rapeseed Oil Benefits

For more…

Have a look at these delicious recipes for Harissa chicken and Pink Lady fish tacos.

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