Firebird Chicken

Spice up your dinner routine with Firebird Chicken, a bold and zesty dish that will set your taste buds ablaze! Tender chicken, roasted to perfection, is smothered in a rich and creamy yogurt sauce, and paired with caramelized peppers and onions – a flavor combination that’s sure to leave you craving more.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium-sized red bell peppers, sliced
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• 1 tablespoon honey
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh scallions (green onions)
• 1/4 cup crumbled feta cheese (optional)

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Add the chicken to the bowl and toss to coat evenly.

Let it marinate for at least 15 minutes or up to 30 minutes in the refrigerator. Line a baking sheet with parchment paper and arrange the chicken on it in a single layer.

Roast in the preheated oven for 20-25 minutes or until cooked through.

While the chicken is cooking, place the sliced bell peppers and onions on a separate baking sheet, tossing with a pinch of salt and pepper. Roast in the oven for 20-25 minutes or until tender.

In a small bowl, mix together the Greek yogurt and honey until smooth.

Stir in the chopped cilantro, scallions, and a pinch of salt and pepper. Refrigerate until ready to use.

Once the chicken is done, remove it from the oven and let it cool slightly.

Add the minced garlic to the chicken and toss to combine. Serve the chicken hot with the roasted peppers and onions on top, dolloping with the yogurt sauce.

If using feta cheese, sprinkle it on top.

Notes

To make this recipe more substantial, serve with rice, quinoa, or roasted vegetables. For spicier lovers, increase the amount of cayenne pepper to 1-2 teaspoons.

If using feta cheese, it’s best to crumble it just before serving to preserve its texture.

To make ahead, prepare the yogurt sauce and refrigerate for up to 24 hours. For a colorful presentation, arrange the roasted peppers and onions in a pattern on top of the chicken.

Nutrional Value

• Calories: 340
• Protein: 43g
• Fat: 12g
• Saturated Fat: 3.5g
• Cholesterol: 90mg
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 8g
• Sodium: 350mg
• Potassium: 440mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 100% of the DV
• Calcium: 15% of the DV
• Iron: 10% of the DV