Fast and fresh chicken in gluten free roasted tomato sauce with peppers and peas
This is another simple and fast recipe created for the “Cooking for One” class I recently did. Having a variety of fresh produce items and fresh herbs really gives you options for a fast and healthy dinner. A boneless chicken breast can be done in so many satisfying ways…and this one is beautiful, too. You could use a different pepper in the tomato sauce, or omit if you don’t like the heat. Yellow or orange bell peppers would be just as delicious and beautiful with the snaps…or you could try snow peas, even…the point is to have fun, keep your options open, and enjoy the process….and the results!
Serves 4
Prep Time: 10 minutes
Total Time: 45 minutes
2 medium tomatoes, quartered, stem end removed, then those pieces cut in half again (16 pieces total)
1 medium yellow or white onion, cut into 1/2 inch strips lengthwise
1 jalapeno or serrano chili, cut in half lengthwise
4 to 6 garlic cloves, smashed, skins removed, separated
1 Tablespoon olive oil
2 boneless, skinless chicken breast, cut in half horizontally
salt and pepper
2 red, yellow, or orange bell pepper, seeds and pith removed, cut into 1/4 inch wide strips lengthwise
2 cups (handful) sugar snap peas or snow peas, tips removed if necessary
1 cup gluten free low-sodium chicken broth
1 teaspoon minced fresh tarragon
1. Preheat Broiler: Preheat broiler and place rack under broiler element.
2. Broil Tomatoes: Arrange tomatoes, onions, peppers and garlic on a rimmed baking sheet and broil until tomatoes and peppers begin to char in spots, 5 or 6 minutes. Flip vegetables and continue to broil until charred, 2 more minutes.
3. Make Sauce: Transfer mixture to a blender and blend until liquid, about 1 minute. (Careful when blending hot liquids. Use caution!) Set aside.
4. Make Garlic Oil: Heat oil in a non-stick skillet over medium heat. Add 2-4 garlic cloves and cook in oil, stirring often, until garlic starts to sizzle and turn golden.Discard garlic.
5. Cook Chicken: Salt and pepper both sides of the chicken breast and add to hot oil. Cook chicken breast, undisturbed, until edges turn white, about 5 minutes. Flip chicken and continue to cook until completely done, about 4 more minutes. Remove chicken to a small plate and set aside.
6. Cook Vegetables: Return skillet to heat and add peppers and peas. Pour in chicken broth and toss vegetables. Cook until vegetables are bright and shiny, and broth has mostly evaporated, about 3 minutes.
7. Finish & Serve: Sprinkle with a touch of kosher salt and a pinch of tarragon. Toss to coat. To serve, pour tomato sauce in a shallow plate. Top with the chicken breast, then place veggies on top. Enjoy!
