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Looking for a way to spice up your ordinary dinners? This roasted red bell pepper chicken has got tons of flavor, due to sun-dried tomatoes, garlic and red pepper flakes. We love this because all of the ingredients marry together deliciously and work to build a cohesive flavor that complements the chicken perfectly. If you want the same taste without the heat, go ahead and omit the pepper flakes. For a quick meal that you won’t be able to resist making again!

Red Pepper And Herb Grilled Chicken

Serves 4


  • 2 boneless, skinless chicken breasts, halved
  • 1 red bell pepper
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup basil leaves
  • 2 cloves garlic, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. On the grill or stovetop, or using the broiler, roast your bell pepper, turning frequently, until charred.
  2. Place in a bowl, covered with a clean towel, to steam for 5 minutes. Then place under cool, running water to remove skin.
  3. Remove stem and seeds and place in food processor. Add in sun-dried tomatoes, basil, garlic, red pepper flakes, salt and pepper.
  4. Pulse until mixture is a chunky paste, then drizzle in olive oil. Taste and adjust seasoning, if necessary.
  5. Pour mixture out into a shallow bowl or baking dish.
  6. Pound out all chicken breasts to an equal thickness. This ensures even cooking.
  7. Season both sides of chicken breasts with salt and pepper, and coat completely in red pepper mixture.
  8. On a grill or in a pan on the stove, cook chicken breasts over medium-high heat until cooked through and no longer pink. About 3-5 minutes per side. Chicken should be firm to the touch, but still have a little give.
  9. Let cool 5 minutes and serve hot.
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