Gluten Free Chicken with Roasted Peppers!
A different way to make the popular meat: Chicken with Roasted Peppers!
Gluten-Free meals can sometimes seem monotonous, even tired. But here’s another way to jazz up that old familiar meal of chicken.
Maybe prepare it for that special person to save them from cooking one evening; such as Mother’s Day, a Birthday, an Anniversary??
It’s pretty easy, and after starting it on stove-top, the oven time will go quickly…then done and done!
Serve with a pasta or rice dish…a nice vegetable like green beans or a salad and you’re the hero!
Ingredients for 2: (Double up all of these if preparing for 4, etc.)
2 Large Breasts, on bone
2 tbl Extra Virgin Olive Oil
1 large Garlic Clove, slivered
½ cup Yellow Onion, sliced
1 Celery Rib, sliced about ½ in wide
½ pint Cherry Tomatoes
Several Roasted Red Peppers.( Jarred , preserved in oil) I used ½ jar
½ cup Gluten-Free Chicken Broth
Dash of Red Pepper Flakes
Salt & Pepper to taste
First rinse Chicken as you’d normally do, then pat dry with paper towel.
Place the oil in an oven-proof skillet, and when heated add the chicken meaty-skin side up. Saute only for 1 minute and then turn to meaty-skin side down. Just heat for 3-4 minutes on low heat. Remove to a plate.
In the same oil add the onion, garlic, celery and spices. Saute for 2 minutes until onions are very soft.
Add the tomatoes and red peppers. See photo here:
Lastly add the broth and place the chicken back, nestled amidst the other ingredients, skin side up.
Place in 375 degree oven.
Bake for ½ hour.
Test if possible with a digital thermometer for doneness. 168-170 is correct for cooked chicken.
Allow to cool for 5 minutes before serving over a pasta or aside a rice. Enjoy!