Chicken with Sweet Peppers
Healthy comfort food may sound like an oxymoron but honestly, that’s what this Chicken and Sweet Peppers dish is! So good for you and guaranteed to make you feel good too! How’s that to get your Monday started?!!
It’s totally satisfying in every way but won’t leave you feeling heavy or weighed down.
Plus, it comes together easily.
The chicken, which gets a coating of seasoned almond flour, quickly browns in a skillet and then finishes cooking nestled among tons of sweet colorful peppers, onions and chicken stock, so that it becomes fall apart tender. It’s just so so good!
So much flavor in every bite!
Guys, this is definitely going into my regular dinner routine. Try it and I think you’ll be feeling the same way!! And all of sudden, Monday just got a little easier!!
Chicken with Sweet Peppers
Makes at least 6 servings
Prep Time: 20 minutes: Bake Time: 45 minutes
Ingredients
2 ½-3 pounds skinless, boneless chicken breasts (If these are very thick, you might want to slice them lengthwise to get more cutlets)
1 cup almond flour (you could really use any flour you prefer)
Sea salt
Black pepper
1 teaspoon garlic powder
Extra-virgin olive oil
4 large bell peppers (assorted colors are nice to use if you can), seeds and ribs removed and diced
1 large yellow onion, diced
1 ¾ cup chicken stock
The Recipe
1. Preheat oven to 350ºF and spray a 9x13-inch casserole dish with non-stick cooking spray. Set aside.
2. Pat chicken dry. Add the almond flour (or whatever you are using) to a bowl, season with a few pinches of salt, pepper and garlic powder and dredge the cutlets in the mixture, transferring to a plate as you go. Heat a large skillet over medium heat and coat the bottom with 3-4 tablespoons olive oil.
3. When the oil is hot, add three or four cutlets (you don’t want to crowd the pan, so you’ll do this in batches) and let them brown for a minute or two on each side—no need to cook them through. Transfer the cutlets to the prepared baking dish, adding more cutlets and oil to the pan as you go.
4. When all of the cutlets have been browned and transferred to the dish, add 2 tablespoons more oil to the pan and then the peppers and onion, along with a pinch or two of salt and pepper. Let cook for about 10 minutes, until tender, stirring often—you may need to lower the heat a bit if they seem to be getting brown too quickly. Now pour in the chicken stock and cook for another 5-7 minutes to let the stock reduce a bit. Then, pour the entire mixture over the cutlets in the baking dish and pop the whole thing into the oven for about 40-45 minutes, until the chicken is entirely cooked through and tender and pepper mixture is starting to caramelize a bit. Serve immediately with something good and starchy to sop up al the sauce.
Enjoy!
