Bistro Chicken and Peppers
Bistro Chicken and Peppers might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 379 calories, 43g of protein, and 7g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up d potatoes, thyme, less-sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cut bell peppers in half lengthwise, and discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.
Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes or until golden, turning once.
Add shallots; cook 1 minute, stirring frequently.
Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes.
Add peppers; cook 2 minutes or until chicken is done.
Warm the mashed potatoes according to package directions.
Serve potatoes with chicken and pepper mixture.