Monday, December 19, 2011

Chicken Rioja

LOVE this recipe. It is not an original. I picked this recipe up from Clean Eating Magazine, and it has been a family favorite, so I HAD to share!

2 Large red bell peppers
4 chicken breasts
2 tsp red wine vinegar
salt and pepper to taste

1. Preheat oven to 450. Place red peppers on baking sheet and roast for 20 mins, turning once. Some of the skin should turn black. When done, remove from oven and allow to cool about 5 min
2. Place chicken on another baking sheet. Season with salt and pepper to taste, and bake for about 15 min.
3. Meanwhile, peel and seed red pepper. Puree with the vinegar in food processor until smooth.

Serve with Garlicky Spinach and/or Quinoa with Carmelized Red Onion, Bell Pepper and Garlic. Also, if you are gluten free, check the red wine vinegar. Additionally, some gluten intolerance folks seem to react to vinegar.

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