This Chicken in Red Pepper Sauce is a perfect dish for meal prepping. You can make a big batch at the beginning of the week and eat it with rice, quinoa, pasta, couscous. It’s really convenient.
- 800 g of homemade roasted red peppers
- 1 onion
- 3 cloves of garlic
- 20 g of celery root, or a 1/4 of a celery stalk
- 2 carrots
- 1 tablespoon of olive oil
- 2 handfuls of spinach
- 1 chicken breast
- 5 stalks of asparagus
- 100 g of rice
- salt and pepper
- 1 teaspoon of dried oregano
I made this dish a lot of times, with chicken or meatballs and I gotta say, it’s super simple to make and it makes for a great leftover. The next few days you can pair it with quinoa, pasta, couscous, even potatoes. It’s that easy.
I roasted a big batch of red pepper in the summer and this way, I have some in the freezer for a lot of great meals. If you don’t have roasted peppers, make some yourself in the oven. It’s super easy. Just add the washed whole peppers in the oven and roast them until they’re tender. When they’re easy to manage, peel them and set aside in a big bowl. When they’re colder, blend them but leave some chunks for texture.
In a big pot add the carrots, onion, garlic and celery root and saute in the olive oil for 10 minutes. When they’re softer, sprinkle the salt, pepper, and the oregano. Stir to combine.
Pour in the red pepper sauce and let simmer on medium-low heat for about 10 more minutes. In the meantime, clean and cut lengthwise the chicken breast. Add each slice into the sauce and add some sauce on top, to cover the chicken breast. Cook for 10 more minutes on low heat.
Lastly, add the asparagus cut into small pieces and the spinach. Leave them to cook until the asparagus is cooked through, for about 5 more minutes.
In the meantime, cook the rice until it’s al dente, in 350 ml of water and 1/2 a teaspoon of salt.
Into a bowl, add some sauce with a slice of chicken and rice. Serve hot.
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