I LOOOVVVVE pepper season! My family.... not so much. My husband will eat jalapeño peppers, but of course the kids won't. Not one single person likes peppers. Not red, green or yellow. Unless...... they don't know they are eating it. So I disguise and (lie?)? I don't like to lie. But I don't always have to give exact details, right?
This roasted red pepper and basil sauce will flavor up some grilled chicken, with an easy way to get in an extra veggie with your meals. It's also great to dip raw veggies in. You could also double the sauce recipe and add it to pasta. Its very versatile and can be eaten warm, or chilled.
Cheers! Lets eat!
Portion Fix® estimate:
1 red, 1 green
4 Chicken breasts
2 Red peppers
4 large leaves Basil
1/2 cup Vegetable broth
1/2 tsp Sea Salt
1/2 tsp Black Pepper
to season chicken Salt and Pepper
Season chicken breasts on both sides with salt and pepper. Grill on a medium-high grill for about 8 minutes on each side.
FOR THE SAUCE:
Heat the oven to 400. Place a piece of parchment paper on a baking sheet.
Slice red peppers in half length wise and remove membrane and seeds. Lay the red peppers cut side down on the parchment paper.
Let the red peppers roast in the oven for about 30-35 minutes until the skins are charred, but not completely burnt.
Remove the red peppers from the oven and allow to cool almost completely. Once they are cooled, carefully remove the outer skins, and discard the skins.
Add the red peppers, broth, basil, salt and pepper to a blender (or food processor). Blend until completely smooth. (You may need to add some more broth for desired consistency, but be sure the sauce is not too runny).
Slice the grilled chicken into thin slices. Drizzle the sauce to the top of the chicken breasts. You can garnish with some chopped basil for extra flavor and presentation.
Cheers! Lets eat!