Roasted Red Pepper Herb Chicken

Roasted Red Pepper Herb Chicken

A delightful dish combining juicy chicken breasts with a rich, flavorful sauce made from roasted red peppers, perfect for impressing guests.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts Use boneless, skinless chicken breasts.
2 pieces red bell peppers, roasted and blended into a puree Roast the peppers until charred for best flavor.
2 tablespoons pomegranate molasses Can be substituted with balsamic vinegar or honey.
2 tablespoons olive oil Extra virgin olive oil is preferred.
1 teaspoon garlic powder
1 teaspoon dried oregano Can add more herbs for extra flavor.
1 teaspoon salt Adjust according to taste.
1/2 teaspoon black pepper Freshly cracked is ideal.
to taste pieces Fresh herbs (such as parsley or cilantro) for garnish Choose herbs based on preference.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a bowl, mix the roasted red pepper puree, pomegranate molasses, olive oil, garlic powder, dried oregano, salt, and pepper.
Place the chicken breasts in a baking dish and pour the mixture over them, ensuring they are well coated.

Cooking

Bake for 25-30 minutes or until the chicken is cooked through and no longer pink in the center.
Garnish with fresh herbs before serving.

Notes

Be sure to roast the red bell peppers properly for a deep, smoky flavor. To make it vegetarian, use tofu or portobello mushrooms instead of chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.