Recipes

INGREDIENTS:

• 1 large red bell pepper
• 4 4-oz boneless, skinless chicken breasts
• 1 tsp red wine vinegar
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 medium onion, finely chopped (1/2 cup)
• 1 12-oz bag spinach
• 1 cup packed basil leaves, shredded
• 1/8 tsp sea salt
• 1/4 tsp ground black pepper

INSTRUCTIONS:

1. Preheat oven to 450°F. Place red pepper on a baking sheet and roast in oven for 20 minutes, turning once (some of the skin should turn black). When done, remove from oven and set aside for 5 minutes to cool.
2. Place chicken on another baking sheet and bake for 8 minutes.
3. Meanwhile, peel and seed red pepper. Then purée with vinegar in a small food processor until smooth. Set aside.
4. Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 1 minute. Then add spinach, basil, salt and black pepper, and toss for 2 minutes, until spinach is wilted.
5. To serve, place 3/4 cup spinach mixture on a plate, top with 1 chicken breast and 2 tbsp roasted red pepper sauce.