Three Pepper Chicken

It’s Monday morning, and we’re coming off a weekend of pop culture fabulousness what with Sean and Catherine’s (The Bachelor) wedding, The Grammys, and yesterday’s TV-themed Spill It Sundays.

What say you we keep the excitement and spice of the weekend going today with a hot little recipe?

Yeah? Good.

Chicken is one of my go-to meats. I honestly don’t remember the last time I went an entire week without eating chicken. Can’t think of what to make for dinner? Chicken. Need to grill something? Chicken. Scared to branch out from your stand-by recipe? Don’t be a chicken ;)

Last night I was feeling kind of adventurous, and I didn’t intend to adapt a recipe that would turn into one of my favorite dishes I’ve ever made, but I did. I also didn’t realize that we have a cast iron skillet in our cupboards until last night. To say that my kitchen creations are changed forever would be an understatement.

The best part is, despite having to cut three kinds of peppers and avoid burning your eyes, this dinner comes together quickly on the stove and finishes in the oven in a half an hour. The three peppers come together to create a uniquely zesty-sweet combination that is balanced out by the acidity of the diced tomatoes. Just add a few spices before you pop the dish in the oven, and you’re golden. Minimal ingredients, minimal time, maximum flavor.

Three Pepper Chicken
Adapted from The 21 Day Sugar Detox book

Makes 3-4 servings

Ingredients

• 2 tsp. coconut oil
• 1 red bell pepper, sliced into thin strips
• 1 poblano pepper, sliced into thin strips
• 1 anaheim green chile, sliced into thin strips
• 1 to 1.5 lbs. boneless, skinless chicken breasts
• 1/4 c. water
• 1- 14.5 oz. can no salt added diced tomatoes
• 1 tsp. sea salt, divided into 1/4 tsp, 1/4 tsp, and 1/2 tsp
• 1 tsp. onion powder, divided in half
• 1/2 tsp. garlic powder, divided in half
• 1 tsp. basil, divided in half
• 3/4 tsp. thyme
• black pepper, to taste

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in an oven safe skillet on the stove over medium-high heat.
3. Add sliced peppers to the pan, and season with 1/4 tsp. salt and a dash of pepper.
4. Cook peppers until they just start to soften and are near the point of browning.
5. Add water and tomatoes (liquid included) to the pan and stir.
6. Season one side of the chicken breasts with half of the onion powder, basil, thyme, garlic powder, onion powder and 1/4 tsp salt.
7. Place chicken in pan, seasoned side down.
8. Top chicken with remaining seasonings and a few dashes of pepper.
9. Move pan from stovetop to oven and cook for 30 minutes.

I served mine with a side of quinoa. I have a feeling I’ll be heating up the cold weather with a repeat of this dish for dinner tonight.

Have a great Monday! Stay warm and stay safe.

Question of the Day:
>> Do you like peppers? 
>> What’s your favorite way to prepare chicken?