Our punchy peperonata chicken meal is packed with flavor that will have you coming back for more. Tender diced chicken is roasted with our red pepper pesto, made with bell peppers, Parmesan, basil, and balsamic vinegar. Served with roasted peppers, onions, and cauliflower florets, this meal is secretly low carb and definitely delicious.
Meal Card: Peperonata Chicken
Ingredients
- 2-4 chicken breasts
- 1-2 packages peppers & onions
- 1-2 packets roasted red pepper pesto
- 1-2 packages cauliflower florets
Directions
1) Run red pepper pesto under warm water to thaw. Cut open diced chicken and place in a Suvie pan. Top chicken with thawed red pepper pesto. Place pan in the top zone of Suvie.
2) Before opening, tap peppers & onion and cauliflower packages against the countertop to break up any large pieces. Open packages and add to a Suvie pan. Season with 1 tbsp olive oil (for 4 servings, use 2 tbsp), 1/2 tsp (for 4 servings, use 1 tsp) salt and freshly ground pepper. Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (Roast for 20 minutes for 4 servings)
Top Zone: Roast at 350°F for 20 minutes (for 4 servings, Roast for 25 minutes)
4) Remove pans from Suvie. Season vegetables to taste with salt and pepper. Divide between bowls. Season chicken to taste with salt and pepper. Divide over the vegetables and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 510, Total Fat 25g, Total Carbohydrates 19g, Total Sodium 960mg, Total Protein 49g.
