Broiled Lemon Dill Chicken

Broiled Lemon Dill Chicken (great for all phases)

Serves 4


  • 5   chicken breasts on the bone with skin, trimmed of excess fat
  • 5 lemon slices
  • 5   large dill sprigs
  • 2 t minced garlic, divided
  • 1⁄4 t salt, divided
  • 1⁄4 t freshly ground pepper, divided
  • 1   large red bell pepper
  • 1   large orange bell pepper
  • 1   large yellow bell pepper
  • 1   large green bell pepper
  • 2 t extra-virgin olive oil


Preheat the broiler.

Divide lemon slices, dill, 1 teaspoon minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper and place under the skin of each breast.

Set chicken skin side up on a nonstick broiler pan and place on a rack 4 inches from heat. Broil until golden brown, about 4 minutes. Turn chicken over and continue to cook 5 to 7 minutes or until an instant-read thermometer inserted in the thickest part of chicken registers 170°F. Remove it to a plate.

While chicken is cooking, cut all of the peppers into ½-inch-wide strips. In a medium bowl, toss red, orange, yellow, and green peppers with oil, remaining 1 teaspoon minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

After you remove chicken, scatter peppers in single layer on the (uncleaned) broiler pan and broil 3 minutes. Stir peppers, re-spread, and continue cooking 2 to 3 minutes until tender.

Remove the skin from the chicken.  Serve Chicken breast over peppers.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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