Pepper Chicken

This dish is so easy and actually leaves your baked chicken moist! I am one of those people who can never bake chicken breasts without them turning out dry, so this is the perfect recipe if you're like me!

Pepper Chicken:

4 uncooked chicken breasts
1/2 one white onion, thinly sliced
2 cups bell peppers, sliced (we use red, green, and yellow, but use what you have!)
2 tsp. black pepper
2 tsp. basil seasoning
1/4 cup olive oil

1) Preheat oven to 350 (F). Line a baking pan with foil (minimizes clean-up). Drizzle the foil with olive oil.
2) Sprinkle baking pan with some of the black pepper and basil. Lay the chicken breasts on the foil.
3) Drizzle the chicken with oil, using a spoon or brush to evenly coat.
4) Sprinkle with remaining seasoning. Spreaf the onions and peppers over the chicken.
5) Cover the pan with another layer of foil and seal the sides. Bake 30-45 minutes until the chicken is no longer pink in the center and the juices run clear.


Tips for this recipe:

- Make sure to use plenty of oil, (don't drown the chicken) it will be more juicier this way.
- We eat this with rice and a side of veggies and it is a huge hit in our family.