Roasted Chicken and Red Peppers from Colleen

Hi Barbara,

Here is another pantry meal - I had some chicken breasts and red peppers in the fridge and wanted to make a quick dish with what I had on hand.  This was pretty easy and quick and Steve said he would definitely eat it again! 

Next time I will crumble goat cheese on top.  

---Colleen 

Roasted Chicken and Red Peppers

Serves 4-6

Four chicken breasts
2-3 red peppers
2 large shallots
1 ½ cups cherry tomatoes
olive oil
garlic – about 2 teaspoons dried
salt/pepper
basil (dried or fresh)
balsamic vinegar
chicken broth
3 cups cooked rice (cook in chicken broth)
goat cheese to crumble on top

Slice shallots and peppers thinly. Cut chicken breasts into 3 pieces. Place peppers, shallots, and garlic and tomatoes in a large roasting pan and toss with 2-3 tablespoons of olive oil. Place chicken pieces on top and drizzle with olive oil, salt & pepper, and dried basil. 

Roast in pre-heated oven for 30-35 minutes or until chicken is cooked through and vegetables are soft.

When finished add a little chicken broth (about ½ cup) to the pan. 

Put cooked rice in a large serving dish and spoon chicken and veggies over the rice. Pour pan drippings/broth over the top. Drizzle with balsamic vinegar, crumble goat cheese over top, and serve.