Roasted Red Pepper Chicken with Herbed Rice
This delightful and aromatic dish combines the smokiness of roasted red peppers with the succulent tenderness of chicken and the aromatic allure of herbed rice. It’s a flavorful and balanced meal that is both nutritious and a feast for the senses. Perfect for a cozy dinner night.
Ingredients
- 1 red pepper
- 150 grams chicken breast
- 100 grams rice
- 100 grams potatoes
- Salt to taste
- Water
Method
- Preheat your oven to 200°C.
- Roast the red pepper: Place the red pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred. Remove from the oven, let cool, then peel and dice.
- While the pepper is roasting, peel and dice the potatoes into 1cm cubes.
- Boil the potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10 minutes. Drain and set aside.
- Cook the chicken: Season the chicken breast with salt. In a non-stick pan, add a little water and cook the chicken over medium heat until no longer pink, about 7-10 minutes on each side. Remove from the pan and let rest for a few minutes, then dice into bite-sized pieces.
- Cook the rice: In a pot, add the rice and 200 ml of water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes, or until the water is absorbed and the rice is tender. Add a pinch of salt.
- Combine: In a large mixing bowl, combine the roasted red pepper, chicken, potatoes, and rice. Mix everything together until well combined.
Tips
- For added flavor, you can roast the red peppers in a cast-iron pan to enhance the smokiness.
- Add a sprinkle of fresh herbs, such as parsley or cilantro, for a fresh touch.
Nutritional information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150kcal (627kJ) | 450kcal (1881kJ) |
| Fat | 3g | 9g |
| Saturated Fat | 1g | 3g |
| Carbohydrates | 20g | 60g |
| Sugars | 3g | 9g |
| Proteins | 15g | 45g |
| Salt | 0.5g | 1.5g |
