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Spanish-Style Chicken and Peppers

Make an easy Spanish feast with fast-cooking chicken thighs, sweet roasted peppers, lemon-garlic sauce, and a crusty baguette.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
480 calories per serving


> 1 (12 oz) pkg Giant Brand Fajita Blend
> 1 (1.25 lb) pkg Giant Brand Boneless, Skinless Chicken Thighs
> 2 tsp smoked paprika
> 3 tbsp olive oil
> 1 clove garlic
> 1/4 cup Hellmann's ® Light Mayonnaise
> 1 tbsp lemon juice
> 1 Giant Brand Baguette
> 1 tbsp chopped parsley


Preheat oven to 450°F. Seed and cut the peppers into 2-inch chunks. Pat the chicken dry with paper towels.
On a large baking sheet, toss chicken, pepper blend, smoked paprika, and oil. Season with salt and black pepper. Spread out in single layer. Roast chicken and peppers 20–25 min., until chicken is cooked through and reaches an internal temp of 165°F.
Meanwhile, with garlic press, crush the garlic into a small bowl. Add the mayonnaise and lemon juice. Stir to combine. Serve the chicken and peppers with lemon mayonnaise and baguette. Garnish with the parsley.

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