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Baked Chicken with Peppers and Ham


  • 4 boneless skinless chicken breasts, (6 oz. each)
  • 1 tsp. chili powder
  • 1 Tbsp. olive oil
  • 2 cups diced smoked ham
  • 1-1/2 cups sliced red bell peppers
  • 1 cup thinly sliced onions
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh thyme


  • 1. Season chicken breasts with chili powder. Brown chicken in oil in large skillet on medium heat 2 minutes per side.
  • 2. Add ham and vegetables to skillet. Sauté 5 minutes, stirring occasionally.
  • 3. Stir in chicken broth. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered, 6 to 8 minutes or until chicken breasts reach an internal temperature of 165°F.
  • 4. Plate 1 chicken breast and vegetables per serving. Sprinkle each with parsley and thyme and serve.
  • Nutritional information per serving: Calories 331; Total Fat 10g; Saturated Fat 3g;
  • Trans. Fat 0g; Cholesterol 120mg; Sodium 827mg; Total Carbohydrate 11g; Dietary Fiber 3g;
  • Total Sugars 4g; Protein 48g