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  • 2 organic chicken breasts

  • 4 tablespoons extra virgin olive oil

  • 2 large organic red peppers, sliced   

  • 1/2 cup organic cherry tomatoes

  • 1 small yellow onion, chopped 

  • 3 cloves large garlic, chopped

  • 1/2 teaspoon chili flakes

  • Salt and pepper

Preheat oven to 375, coat peppers and tomatoes in 1 tbsp of oil and roast for 20-25 mins


While veggies roast, in a small pan, sauté chopped onions in 1 tbsp of oil for 5 or some minute

Add the roasted peppers and tomatoes and onion and garlic to a blender or food processor along with chili flakes, remaining oil; blend. Add water if needed to thin the consistency 


In a medium pan, add the sauce and chicken. Cook on medium heat for 12 minutes flipping (cooking each side 6 minutes). 

Then place the pan in the oven at 375 and bake for 10 minutes.

Let cool the chicken cool and enjoy!

Creamy Roasted Red Pepper Chicken: Project
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