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Leek and Red Pepper Chicken

Rated as 2 out of 5 Stars

"Chicken breasts are roasted on a lightly seasoned bed of leaks and red pepper. Great for a weeknight meal!"
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50 m servings 201 cals
Original recipe yields 4 servings


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  1. In small bowl, combine leeks, red pepper strips, Morton(R) Kosher Salt and white pepper. Place chicken in single layer in shallow baking pan. Top chicken evenly with leek/pepper mixture. Drizzle with melted butter or margarine.
  2. Bake at 350 degrees F for 20 to 30 minutes or until juices run clear and chicken is cooked through. (**Internal temperature for chicken breast pieces is 170 degrees F). Vegetables will be crisp-tender. Let rest 10 minutes; serve with rice or roasted potatoes.


  • Tips
  • * To prepare leeks: Remove green tops to within 2-inches of white part; peel outside layer of bulbs, then discard. Wash leeks several times in water to remove sand particles; drain.
  • **Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Substitute one whole, quartered chicken (3 to 3-1/2 lb.), for breast halves.

Nutrition Facts

Per Serving: 201 calories; 6.9 g fat; 8.2 g carbohydrates; 25.5 g protein; 77 mg cholesterol; 549 mg sodium. Full nutrition


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I am a big fan of leeks, but I also know they need to be cooked just right in order to taste good. This recipe left the leeks feeling tough and undercooked. I'm not sure if it was the length o...