Roasted Red Pepper Chicken

Serves 4


  • 2 pounds boneless chicken breast, cut into bite sized pieces
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 12-oz jar flame roasted red peppers, drained
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tbsp dried Italian seasoning
  • 4 cloves garlic


  1. Place chicken in a medium sized bowl.
  2. Place the remaining ingredients into a blender or food processor.   Blend until smooth.  Pour over chicken, stir to coat each piece. 
  3. Transfer the chicken mixture to a deep saute pan and bring to a simmer.  Cover and simmer for 20 minutes or until the chicken is no longer pink inside.
  4. Serve with wild rice and steamed vegetables.  Store leftovers in Shape+Store freezer container.


Serve accompanied with wild rice and seasonal steamed vegetables.