Recipe for Container Garden Spring Chicken

a sliced, chicken breast, surrounded by herbs, lemon, and veggies

Entrees Fresh, Sweet, and Spicy

This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley. The long marinade in oil and lemon will give a tender appeal to the chicken, and the flavors of fresh garlic, spicy chili and sweet paprika make for a pepper trifecta that brings a Continental flair to the meal. Serve with rice to savor every bit of the marinade, or dice leftovers for an interesting twist on chicken salad.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (4 oz.) servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes

Recipe Ingredients

8 (4 oz.) chicken breasts
1 tablespoon olive oil
3/4 cup red bell pepper, chopped
1 teaspoon garlic, minced
1 1/2 teaspoons fresh thyme, minced
1 tablespoon Italian parsley, chopped
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1/4 teaspoon red crushed pepper
1 teaspoon ground black pepper
3/4 teaspoon paprika
1/4 teaspoon kosher salt

Follow the prep technique next to each ingredient.
Preheat oven to 350˚F. Prepare pan with nonstick spray.
To make marinade, combine all ingredients in a food processor except the chicken and pulse to mince or to a chunky consistency. Marinate the chicken at least 3 hours before cooking. Place chicken on a prepared sheet pan using all the marinade. Bake for 20-25 minutes or until internal temperature reaches 165 degrees.