Main Dishes

Pepper Stuffed Chicken with Spicy Orange Sauce

1

Simply seasoned chicken stuffed with bell peppers and spinach are a perfect compliment to a spicy orange sauce.

4
2 chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 C. spinach
1 C. grated smoked gouda cheese
2 cloves garlic, minced
2 shallots, minced
1 jalapeno, minced
1 orange, peeled and chopped
juice of 1 lime
juice of 1 orange
1 C. Apricot preserves
1 Tbsp. brown sugar
1 Tbsp. dijon mustard
1 tsp. yellow mustard
1 Tbsp. apple cider vinegar
olive oil
1 tsp. cornstarch
1/4 C. water
Preheat oven to 375° Heat 2 Tbsp. olive oil in a large oven safe sauce pan and add bell peppers, cook until soft, about 15 minutes. Add spinach, cook about 30 seconds, remove from heat but leave in pan for spinach to continue to heat. Cut pockets into your chicken, you can refer to this video if you are unsure. Stuff chicken breasts with peppers and cheese, secure with toothpicks. Heat 1 Tbsp. olive oil to same pan and brown both sides of chicken. Cover and place in oven for 20 to 25 minutes, or until done. While chicken is cooking, start your sauce.  Heat 1 Tbsp. olive oil in a sauce pan and add garlic, shallots, and jalapeno, cook until soft. Add preserves, juices, brown sugar, vinegar, and mustards and bring to a boil. Reduce heat and simmer about 15 minutes, careful to not let it burn. Add the orange and cook an additional 10 minutes. Mix cornstarch with water and add to sauce, cooking until thickened. Remove chicken from oven, let rest about 10 minutes. Slice and serve with sauce drizzled over it.
Nutritions

Calories
474

Sodium
1044mg
43% DV

Fat
31g
47% DV

Protein
30g
60% DV

Carbs
18g
6% DV

Fiber
4g
16% DV

Marinated Taro Root

2405

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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