This is one of those “go-to” meals that is easy to do, uses common ingredients, is great for lunch the next day, and is appealing to everyone. When buying red bell peppers, buy a few extra. When you get them home, seed and slice the ones you have left, wrap them in parchment paper, put in a freezer bag and save for later. You can use the frozen peppers in this sauce, to add to stir frys, soups, hummus, etc.
Serves: 4
Advanced & Core Plan
2 organic red bell peppers
3-4 cloves garlic, pressed
1/2 teaspoon dried oregano
1 tbsp smoked paprika
Zest + Juice of 2 limes
1/3 cup extra virgin olive oil
1/2 tsp dried cumin
1 teaspoon sea salt
6 Chicken breasts or chicken parts (bone-in, skin removed if desired)
1 cup organic chicken stock
Cilantro, for garnish
Process all ingredients (except chicken and cilantro) in a food processor until smooth. Pour over chicken and marinate for 4hrs to overnight.
Heat skillet to med-high heat and add 1-2 tablespoons coconut or grapeseed oil. Brown chicken for about 10 minutes. Transfer chicken to a baking dish. Add remaining marinade and 1 cup chicken stock. Bake at 350 degrees for another 25-30 minutes or until chicken is no longer pink in the middle.
Garnish with cilantro if desired
EatSmart Meals 
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