Anti-Inflammatory Lemon-Herb Chicken with Rainbow Peppers Adaptado para Artritis Reumatoide
Artritis Reumatoide USA 🔥 420 kcal ⏱️ 35 min

Anti-Inflammatory Lemon-Herb Chicken with Rainbow Peppers


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A modern American healthy dish featuring tender chicken breast marinated in anti-inflammatory herbs and lemon, served with colorful bell peppers sautéed in extra virgin olive oil. This recipe prioritizes an optimal Omega-3 to Omega-6 ratio while avoiding common inflammatory triggers, making it perfe

🥕 Ingredientes

  • 2 boneless, skinless chicken breasts (6 oz each)
  • 2 tbsp extra virgin olive oil (high in Omega-9, low inflammatory impact)
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp turmeric powder (anti-inflammatory)
  • ¼ tsp black pepper
  • 3 medium bell peppers (red, yellow, and green), sliced
  • 1 small red onion, sliced
  • 1 tbsp fresh parsley, chopped
  • Sea salt to taste (optional)

🔥 Preparación

  1. In a bowl, combine 1 tbsp olive oil, lemon juice, garlic, oregano, thyme, turmeric, and black pepper to create the marinade.
  2. Place chicken breasts in the marinade, ensuring they're fully coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).
  3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from skillet and let rest.
  4. In the same skillet, add sliced bell peppers and red onion. Sauté for 5-7 minutes until tender-crisp, stirring occasionally.
  5. Slice the rested chicken breasts against the grain. Serve over the sautéed peppers and onions, garnished with fresh parsley.

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