Roasted Red Pepper Chicken
I’ve been experimenting with new recipes in the kitchen lately and this one was too good not to share!
This Roasted Red Pepper Chicken is so easy to make, and you don’t need many ingredients. You could serve this over a salad, over quinoa, rice or potatoes, or enjoy it just the way it is.
I’ve also included a Vegetarian option in case you prefer not to eat meat or have vegetarians in your life who you know would enjoy this as well.
This recipe is not only good, it’s also good for you!
Red peppers are a great source of antioxidants such as Vitamin C, which is vital to a properly functioning and healthy immune system (1) – something we can all benefit from.
Garlic, especially raw, is rich in sulfer compounds. Sulfur compounds are important in our diet as they help regulate our blood pressure (2). Garlic can help improve your iron metabolism, and may help regulate fat cell production. (3)
Basil contains some really beneficial volatile oils that have anti inflammatory benefits – a quality that is great to have after you’ve conquered a tough workout session. It’s also great for your gut health. (4)
And whether you choose to use chicken or tempeh in this recipe, you’re guaranteed a serving of protein to help restore and repair your muscle tissue and reduce night time cravings.
Roasted Red Pepper Chicken
Yield: 3 servings
You will need: cutting board, knife, mixing bowl, small baking dish
Key: T = Tablespoon; tsp = teaspoon
Ingredients: 
- 1 lb boneless, skinless chicken breast or 16 oz tempeh
- 8 oz roasted red peppers (in a jar is fine)
- 1 orange, juice of
- 2 garlic cloves, minced
- 8 fresh basil leaves
- 2 T coconut oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions:
- Preheat the oven to 350.
- Slice the chicken or tempeh into 1-inch strips. Cut up the roasted red peppers into small pieces.
- In a small bowl, combine the orange juice, coconut oil (melted), garlic, salt and pepper.
- Pour half of the mixture into a small baking dish.
- Place the chicken or tempeh, basil leaves and roasted red peppers into the dish and pour the
remaining marinade on top. - Bake for 25 minutes, or until chicken is cooked through.
Enjoy! Let me know below if you make this and how you liked it – I love hearing from you.
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- Nadeem, Muhammad et al. “Antioxidant Potential of Bell Pepper (Capsicum annum L.)-A Review.” Pakistan Journal of Food Sciences. August 2013. Web. https://www.researchgate.net/publication/255969817
- Ried, Karin. “Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis.” Experimental and Therapeutic Medicine. February 2020. Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6966103/
- Bonaventura, Joseph et al. “Allylation of Intraerythrocytic Hemoglobin by Raw Garlic Extracts.” Journal of Medicinal Food. August 2010. Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3132946/
- Bilal, Alia et al. “Phytochemical and Pharmacological Studies on Ocimum Basilicum Linn – A Review.”
International Journal of Current Research and Review. December 2012. Web. http://ijcrr.com/article_html.php?did=1538
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