Recipe-Organic Lemon Bell Pepper Chicken

We love chicken,  so I have been looking for some new chicken recipes to switch things up in the kitchen. I found this recipe and we tweaked it a tiny bit to make it our very own. I love the tanginess the lemon brings to the bell pepper and chicken. Cook up a warm kale salad and some couscous, rice or quinoa and you have a great healthy dinner. Delicious!

Original recipe makes 4 servings

1/3 cup lemon juice

1/4 cup olive oil

1 tablespoon Dijon mustard

2 large cloves garlic, finely chopped

2 tablespoons finely chopped red bell pepper

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 skinless, boneless chicken breast halves


  1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

My Changes:

  • All organic ingredients.
  • No Dijon Mustard.
  • Cook on the stove top on both sides until it’s seared then put in the oven at 375 for 30 minutes. I use these Le Creuset pans that go from stove top to oven.
  • You can use coconut oil instead of the olive oil.
  • I used chicken with the skin on.

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