Recipe: Grilled Chicken With Peppers and Onions

Subhead: Quick cooking + flavorful
Grilled chicken with peppers and onions


2 8-ounce boneless, skinless chicken breasts
2 teaspoons plus 2 tablespoons extra virgin olive oil
2 cloves chopped garlic
2 teaspoons chopped fresh rosemary
¼ plus 1/8 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 red bell peppers, sliced
1 yellow onion, thinly sliced
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


  1. With the blade of your knife parallel to the cutting board, slice each chicken breast lengthwise in half. Cover with plastic wrap and pound each half to an even thickness. Put the chicken into a bowl. Add 2 teaspoons of the oil, the garlic, rosemary, ¼ teaspoon of the salt and 1/8 teaspoon of the black pepper. Stir to coat. Let marinate in the refrigerator for 20 minutes.
  2. Tear 2 large pieces of foil and fold together along the 2 long sides to tightly seal. Add the bell peppers and onion to the center. Drizzle with the remaining 2 tablespoons oil and sprinkle with the red pepper flakes and the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss. Seal up the sides to form a tight packet.
  3. Heat the grill to medium-high.
  4. Put the pepper packet on the grill. Grill for 15 to 20 minutes, turning the packet every 5 minutes, until the peppers and onion are tender.
  5. Grill the chicken 3 to 4 minutes per side, until cooked through.
  6. Sprinkle the chicken, peppers and onion with parsley and serve.

Nutritional Information (per serving)

155 calories, 6 g total fat, 1 g saturated fat, 23 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g sugar, 0 g added sugar, 55 mg cholesterol, 386 mg sodium

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Advertising Policy
Advertising Policy