Roasted Red Pepper Chicken (Primal)

Roasted Red Pepper Chicken

Even though I make a lot of crazy looking stuff (I’ve been told it’s “fancy looking,” whatever that means, HAHA!), sometimes I make something that’s just a few ingredients.  I know, I know, my recipes usually involve at least six ingredients along with 20 herbs and spices.  This doesn’t.  This has four ingredients plus salt and pepper (Okay, who really counts those as ingredients?  I don’t!).  If you want to make this Whole30 compliant, just take out the cheese.  It will be just as flavorful (just not as ooey-gooey mozzalicious).

You can use any kind of roasted red peppers–I got some kind that were fire roasted and packed in olive oil.  Whatever kind you get will be fine.  As for mozzarella: only use fresh mozzarella for this recipe…as in, the kind that’s in a big ball or braid.  If you are thinking about making this with shredded mozzarella from a plastic bag, just don’t even bother.  YUCK.  Seriously, you might as well use wood chips.  I’m not sure what they put in bags of shredded mozzarella, but I’m 700% certain that it isn’t actually mozzarella…or even cheese, for that matter.

Roasted Red Pepper Chicken (Primal)

Serves 4

4 boneless, skinless chicken breasts

handful of baby spinach leaves

roasted red peppers

fresh mozzarella (cut in 1/4″ slices)

salt and pepper

olive oil

 

1.- Pound chicken breasts thin (to 1/2″ thickness).  Preheat oven to 400.

2.- Season chicken with salt and pepper.  Heat olive oil in large skillet over medium-high heat.  Cook chicken for 3-4 minutes on each side (until no longer pink).

3.- Line baking sheet with foil.  Layer cooked chicken, then a few spinach leaves, then mozzarella, and then roasted red pepper on top.  Bake until cheese is fully melted (about 10 minutes).

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