Step 1

Place all the ingredients in the bowl of a small food processor and process until puréed.

Step 2

Season chicken with salt and pepper to taste.

Step 3

Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal. Rub the bag to coat the chicken in the marinade, then refrigerate for at least 30 minutes up to overnight.

Step 4

Preheat the oven to 400º F (200º C).

Step 5

Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.

Step 6

Heat oil in a skillet over medium-high heat. Add the chicken to the skillet and brown each side until nice golden color, about 2 -3 minutes per side. Turn off heat. Add reserved marinade, chopped bell peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.

Step 7

Bake for 20 - 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. NOTE: Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.

Step 8

Garnish with lime wedges. Serve with rice, potatoes, or cauliflower rice and pan juices, if desired.