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Roasted Red Pepper Stuffed Chicken with Sautéed Cauliflower and Baby Kale

Tender chicken breasts stuffed with smokey red peppers and gouda served with sautéed cauliflower and baby kale. 
Difficulty: Medium
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 466 Fat: 16g Carbs: 34g Protein: 55g

ABOUT THE DISH

Roasted red peppers are sweet, smokey and delicious. The pepper is fire roasted until blackened. The skin and seeds are removed and the flesh of the pepper is left, slightly charred. In this recipe we leave the flesh in large sections, using it to stuff the chicken breasts.

Ingredients
Thyme
Baby kale
Cauliflower
Garlic
Chicken breast
Gouda cheese
Roasted Red Pepper

Cooking terms for this recipe

Floret literally a small flower, but usually refers to the individual true flowers clustered within
Butterfly To cut food into two pieces that are joined along one edge so that it can be spread apart for cooking (or stuffed).
Sear To cook the surface of meat very quickly with intense heat.

What you need

2 Medium oven-safe sauté pans

Cooking Instructions

butterflying chicken
Step 1: BUTTERFLY CHICKEN

Read through entire recipe before getting started. Remove chicken from package, rinse and pat dry. With your knife paralell to the cutting board slice the each chicken breast on the rounded side until almost cut all the way through. You should be able to open each chicken breast like a book.

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Step 2: MISE EN PLACE

Pre-heat oven to 400ºF. Wash and dry all produce. Cut cauliflower into florets. Grate Gouda cheese. Thinly slice garlic. Remove thyme leaves from stem and chop.

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Step 3: SEAR CHICKEN

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Lay each chicken breast out on a cutting board or plate. Place a slice of roasted red pepper on one half of the breasts. Sprinkle thyme and half of the gouda on half of each breasts. Fold the breasts over, season with a pinch of salt and pepper. Sear for 2-3 minutes, flip, top with remaining gouda and place in the oven. Cook for 8-10 minutes. While chicken is cooking move on to sauté cauliflower (step #4).

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Step 4: SAUTE CAULIFLOWER

Heat 2 Tbsp. oil in a medium sauté pan over medium heat. Add cauliflower florets and cook for 8-10 minutes.

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Step 5: FINISH CAULIFLOWER

Add sliced garlic and baby kale to cauliflower. Turn off heat and stir until kale is wilted and garlic is soft and fragrant.

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Step 6: PLATE YOUR DISH

Divide vegetables between 2 bowls. Serve chicken on the side sliced or whole. Enjoy!