Oven Roasted Chicken with Red Pepper Sauce

This is one of those “go-to” meals that is easy to do, uses common ingredients, is great for lunch the next day, and is appealing to everyone.  When buying red bell peppers, buy a few extra.  When you get them home, seed and slice the ones you have left, wrap them in parchment paper, put in a freezer bag and save for later.  You can use the frozen peppers in this sauce, to add to stir frys, soups, hummus, etc.

Serves:  4

Advanced & Core Plan

2 organic red bell peppers

3-4 cloves garlic, pressed

1/2 teaspoon dried oregano

1 tbsp smoked paprika

Zest + Juice of 2 limes

1/3 cup extra virgin olive oil

1/2 tsp dried cumin

1 teaspoon sea salt

6 Chicken breasts or chicken parts (bone-in, skin removed if desired)

1 cup organic chicken stock

Cilantro, for garnish

Process all ingredients (except chicken and cilantro) in a food processor until smooth.  Pour over chicken and marinate for 4hrs to overnight.

Heat skillet to med-high heat and add 1-2 tablespoons coconut or grapeseed oil.  Brown chicken for about 10 minutes.  Transfer chicken to a baking dish.  Add remaining marinade and 1 cup chicken stock.  Bake at 350 degrees for another 25-30 minutes or until chicken is no longer pink in the middle.

Garnish with cilantro if desired

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