Chicken With Roasted Red Peppers

Chicken with roasted red peppers is one of my favorite weeknight quick and easy dishes. I love the texture contrast of crispy roasted peppers and chicken paired with a creamy béchamel sauce. Have you ever tried chicken with roasted red peppers? If not, I highly recommend it. I love this recipe. And I hope you do, too. It’s super easy to put together and really, really delicious.

Chicken With Roasted Red Peppers

One of the best chicken recipes is this chicken breast in roasted pepper sauce. EVER. It takes 30 minutes to complete.

There are lots of delicious chicken dishes available. I know. But for this one, wow! This dish for Chicken in Roasted Pepper Sauce will dazzle your loved ones and guests. The chicken is incredibly delicate, and the creamy sauce is just delicious.

What I Love the Most About this Chicken Recipe

• It is speedy and of excellent quality.
• Vegetables (such spinach, artichokes, cherry tomatoes, asparagus, etc.) are simple to smuggle in.
• The roasted pepper sauce is unimaginably delicious.
• It can be used with spaghetti and goes well with any side dish.
• Its color is beautiful!

Main Ingredients

For the Chicken:

• Chicken Breast. Other parts of the chicken can be used as well. You may need to adjust the cooking time accordingly.
• Seasonings. I used salt and paprika. Cajun seasoning works really well, too.
• Oil. I especially like using avocado or olive oil in this recipe.

For the Sauce:

• Onion + Garlic. We’ll saute these with the pan drippings from the fried chicken.
• Veggie Broth. Adding a little bit of veggie or chicken broth helps to deglaze the pan, soften the onions, and brings in some additional flavors. White wine can be used instead.
• Roasted Peppers. We’ll chop half of the peppers, and puree the other half in the blender. This way, the sauce will have more texture. Use store-bought jarred roasted peppers or roast the peppers yourself.
• Coconut Milk. You’ll need full-fat coconut milk. Heavy cream or Half & Half can be used instead.
• Parmesan. Parmesan cheese adds a lot of flavor and helps to thicken the sauce.
• Spinach. Optional ingredient, but why not add it? You can also add artichoke hearts or tomatoes.
• Red Pepper Flakes. Brings a bit of heat to the sauce.

How to Make Chicken in Roasted Pepper Sauce

1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside. 

2. Season the chicken with salt and paprika.

3. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.

4. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.

5. Include the pureed and chopped peppers. Cook for 7 to 10 minutes, stirring regularly, until it begins to look thicker and the roasted peppers start to sweeten.
6. Lower the temperature. Add the spinach, Parmesan, and coconut milk. Stir and slowly boil while stirring.
7. Add the sauce to the skillet with the chicken, cover, and cook for one minute. On top, grate some Parmesan. Serve.

Helpful Tips and Tricks

Cooking the chicken thoroughly: Pan-frying the chicken is perhaps the trickiest step in this recipe. You can modify the cooking time based on the thickness of the chicken breast. You should fry thick chicken pieces over low heat for around 7 to 10 minutes on each side. Use a sharp knife to puncture the thickest section of the chicken to see if it is cooked all the way through. The chicken is done if the juice runs clear (rather than pink).

Before adding the roasted peppers, make sure the onions are tender and just beginning to caramelize. The sauce shouldn’t have any hard onions in it. If additional vegetable (or chicken) broth is required, you can do so.

Storage and reheating: This dish reheats well and can be kept in the refrigerator for up to 4 days. Reheat it on the stovetop at a low temperature. Simply add a little coconut milk, vegetable broth, or water if the sauce feels too thick.

This chicken doesn’t freeze well, unfortunately. After thawing, I discovered that the sauce loses its substance.

How to Serve this Chicken In Roasted Pepper Sauce

• Over pasta, it tastes wonderful!
• You can put it on top of your preferred grains, such as rice, quinoa, lentils, etc.
• You can incorporate some spiralized zucchini, butternut squash, or beetroot for a low-carb diet. These “noodles” should be cooked in the sauce itself until they are the appropriate doneness.
• Another excellent side dish would be a crisp salad.

Roasted Red Pepper Chicken

with onion jam Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate   

Spice Level: Not Spicy   

Contains: Milk

Although each ingredient is packaged separately, our main facility is not allergen-free certified. Additionally, ingredient compositions can change. For allergies and nutrient information, please check the ingredient packaging. Please use your best judgment or speak with a health expert if you have severe allergies to determine whether or not our meals are safe for you.An explanation of severe food allergies

The bass is grooving on its own line, the drums are banging out a distinct pattern, and the guitars are strumming and/or plucking in time. This band is rocking out. Food and music both have their own harmony, and this jam turns an ordinary, mundane onion into a tangy, sweet treat that goes great with Brussels sprouts. The creamy red pepper sauce also performs a solo on the tender chicken that both rocks and shreds, adding another amazing note to this meal. The nicest type of daydream in the sun is this dinner.

Advice: Dip a spoon into the sauce to test the consistency by feeling how well it sticks to the back. The coating means you’re good to go.

In Your Box (serves 2)

• 13 oz. Boneless Skinless Chicken Breasts
• 8 oz. Brussels Sprouts
• 1 Red Onion
• 4 oz. Light Cream
• 2 oz. Roasted Red Peppers
• 1 oz. Balsamic Vinegar
• 1 tsp. Sugar
• 1 tsp. Seasoned Salt Blend

Contains: Sulfites

 Food intolerance information

• Nutrition (per serving)
• Calories540
• Carbohydrates26g
• Fat30g
• Protein42g
• Sodium1710mg

Recipe Steps

You Will Need

• Olive Oil 
• Salt 
• Pepper 
• Cooking Spray

• 1 Medium Non-Stick Pan 
• 1 Large Non-Stick Pan 
• 1 Baking Sheet

Before You Cook

• Turn oven on to 400 degrees. Let preheat, at least 10 minutes
• If using any fresh produce, thoroughly rinse and pat dry
• Prepare a baking sheet with foil and cooking spray

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

• Steak and Pork 145° F (rest cooked meat, 3 minutes) |
• Seafood 145° F |
• Chicken 165° F |
• Ground Beef 160° F |
• Ground Turkey 165° F |
• Ground Pork 160° F

1. Get the ingredients ready.Trim the Brussels sprouts’ stems, then slice them into thin strips.Peeled and cut in half. Make thin strips out of the halves.roast red peppers are minced.Chicken breasts should be dried off and seasoned with seasoned salt on both sides.
2. Get the Brussels sprouts going.In a bowl, combine the salt, 2 tablespoons of olive oil, and the Brussels sprouts. Place the baking sheet in the oven.Spread out in a single layer and bake for 5 minutes in a hot oven.Take out of the oven.Later on, the Brussels sprouts will complete their cooking.Cooking chicken as Brussels sprouts are roasting3Prepare the chicken and the Brussels sprouts.1 teaspoon of olive oil should be added to a medium non-stick pan and heated to medium. Chicken breasts should be added to a hot pan and left alone to cook for 4–5 minutes until browned.Place the chicken on the bare half of the baking sheet, seared side up. Roast for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees.Clean the pan, then set it aside.Make onion jam while the chicken is roasting.
3. Creating the onion jamAdd 2 teaspoons of olive oil to a sizable non-stick pan and heat it up over medium-high heat.Add onion to hot pan and toss occasionally for 6 to 8 minutes, or until caramelized.Add sugar and balsamic vinegar, and simmer for 30 to 60 seconds, or until the liquid nearly completely evaporates.Take away from burner.
4. Finish dish after adding sauce.Reheat the chicken-cooking pan over medium heat while adding 1 teaspoon of olive oil.Roasted red peppers should be added to a hot skillet and heated for 30 to 60 seconds.Bring to a boil while adding the cream and a dash of salt. Once boiling, whisk occasionally for 2 to 3 minutes until thickened.Plate the food as shown on the card’s front, dousing the chicken in sauce and sprinkling onion jam on top of the Brussels sprouts. Good appetite!

Chicken with roasted red bell pepper-basil sauce

1 – 4

PersonalPoints™ per serving

Total Time

18 min

Prep

5 min

Cook

13 min

Serves

4

Difficulty

Easy

Meet your new go-to sauce for busy weeknights. It can be used to liven up almost anything, from sandwiches to eggs. Here, the sauce is paired with chicken to make an incredibly simple meal. To finish off the dinner, roasted vegetables like zucchini or broccoli would be delicious. The five ingredients are cooked briefly in a pot before being combined to create the smooth sauce. Make enough so you can serve it later in the week with baked fish or grilled shrimp, toss it with pasta and veggies, or store it in the refrigerator for approximately 5 to 7 days.

Ingredients

Roasted red peppers (packed in water)

7 oz, (1 jar) drained

Balsamic vinegar

1 Tbsp

Garlic clove(s)

1 medium clove(s), chopped

Table salt

¾ tsp

Basil

4 Tbsp, chopped

Uncooked boneless skinless chicken breast(s)

20 oz, (4 5-oz. breasts)

Black pepper

¼ tsp

Cayenne pepper

1 pinch(es)

Olive oil

2 tsp

Instructions

1. Blend or process the roasted peppers, vinegar, garlic, and 1/4 teaspoon salt to create the sauce. Mixture should be scraped into a small saucepan and heated on medium. Cook, constantly tossing, until sauce just starts to simmer. After taking it off the heat, toss in 2 teaspoons of basil. Stay warm.
2. In the meantime, season chicken with the final 2 tablespoons of basil, the final 1/2 teaspoon of salt, the black pepper, and the cayenne. Over medium heat, warm the oil in a big skillet. Add the chicken and simmer it for 8 to 10 minutes, flipping it once, until it is thoroughly done. Serve sauce and chicken slices.
3. Serving size: 1 chicken breast and 2 tablespoons sauce

HEALTH BENEFITS OF CHICKEN

Chicken is one of the most widely consumed meats in the world. It is a versatile food that can be cooked in many ways and is also a good source of protein. However, the health benefits of chicken go far beyond just being a protein source. In this article, we will look at 10 health benefits of chicken.

1. Protein source Chicken is an excellent source of high-quality protein. Protein is essential for building and repairing muscles, bones, and tissues. It is also important for maintaining a healthy immune system. A 100-gram serving of chicken breast contains about 31 grams of protein, making it a great protein source for people who are looking to build muscle or maintain a healthy body.
2. Weight management Chicken is a low-calorie and low-fat food that can help with weight management. A 100-gram serving of chicken breast contains only 165 calories and 3.6 grams of fat. It is also a good source of dietary protein, which can help reduce appetite and increase satiety, leading to fewer calories consumed overall.
3. Heart health Chicken is a good source of niacin, which is a B vitamin that helps to lower cholesterol levels. High cholesterol levels can increase the risk of heart disease, so eating chicken can be beneficial for heart health. Additionally, chicken contains low levels of saturated fat, which can also help to lower the risk of heart disease.
4. Brain health Chicken is rich in vitamin B6, which is important for brain function. Vitamin B6 helps to produce neurotransmitters, which are chemicals that transmit signals in the brain. A deficiency in vitamin B6 can lead to depression, confusion, and other neurological disorders.
5. Immune system health Chicken is a good source of zinc, which is important for a healthy immune system. Zinc helps to produce white blood cells, which are the cells that fight off infection and disease. Additionally, chicken contains vitamin A, which is important for a healthy immune system and helps to keep the skin and mucous membranes healthy.
6. Bone health Chicken is a good source of phosphorus, which is important for bone health. Phosphorus works with calcium to build strong bones and teeth. A 100-gram serving of chicken breast contains about 200 milligrams of phosphorus, which is about 20% of the recommended daily intake.
7. Energy production Chicken is a good source of vitamin B12, which is important for energy production. Vitamin B12 helps to convert food into energy that the body can use. A deficiency in vitamin B12 can lead to fatigue and weakness.
8. Skin health Chicken is a good source of niacin, which is important for healthy skin. Niacin helps to keep the skin moisturized and prevents dryness and flakiness. Additionally, chicken contains vitamin E, which is important for healthy skin and helps to protect against damage from the sun and other environmental factors.
9. Vision health Chicken is a good source of vitamin A, which is important for vision health. Vitamin A helps to maintain healthy eyesight and prevent vision loss. Additionally, chicken contains lutein and zeaxanthin, which are antioxidants that help to protect the eyes from damage caused by free radicals.
10. Mood regulation Chicken is a good source of tryptophan, which is an amino acid that helps to regulate mood. Tryptophan is important for the production of serotonin, which is a neurotransmitter that helps to regulate mood, appetite, and sleep. A deficiency in tryptophan can lead to depression, anxiety, and other mood disorders.