Peri Peri Chicken Breasts Sheet Pan Dinner

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons peri peri sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 2 cups baby potatoes, halved
• Juice of 1 lemon
• 2 tablespoons chopped fresh cilantro
• Optional: 1 teaspoon crushed red pepper flakes for extra heat

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, combine olive oil, peri peri sauce, smoked paprika, garlic powder, salt, and pepper.
3. 3 Add chicken breasts to the marinade, ensuring they are well coated. Let sit for 5 minutes.
4. 4 On a sheet pan, arrange the marinated chicken breasts and the sliced bell peppers, red onion, and baby potatoes.
5. 5 Drizzle any remaining marinade over the vegetables.
6. 6 Roast in the preheated oven for 30 minutes, or until chicken is cooked through and vegetables are tender.
7. 7 Remove from oven and drizzle with lemon juice.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Baking sheet
• Oven
• Baking gloves

Variations

• Swap chicken breasts for thighs for a juicier result.
• Add broccoli florets to the sheet pan for extra veggies.

Substitutions

• Use hot sauce in place of peri peri sauce for a similar kick.
• Substitute sweet potatoes for baby potatoes.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a refreshing lager.
• Serve with warm pita bread for a complete meal.

Nutrition

Tips

• For extra crispy chicken, broil for 1-2 minutes at the end, watching closely to avoid burning.
• If you prefer bone-in chicken, increase the cook time by 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.
• A squeeze of lime and a dollop of Greek yogurt makes a great cooling condiment.

FAQ