Easy Roasted Pepper and Onion Grilled Chicken
Passover friendly
by KosherEye guest contributor Allison Davidson
Ingredients
4 Red bell peppers
1 Yellow bell pepper
2 medium white onions
½ cup of olive oil
1 tbsp of dried rosemary
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of salt
1 tbsp of black pepper
1 tbsp of paprika
6 pieces of thinly sliced chicken breast
Directions
Chop peppers and onions into cubes
Mix the vegetables in a bowl with olive oil and spices
Lay a baking sheet on a cookie tray
Pour the vegetables onto the cookie sheet
Bake in the oven at 450 degrees F for at least 35 minutes or until they look soft and crispy
When the vegetables are ready take out of the oven (Leave some to the side to eat with your chicken once cooked)
Blend in the food processor or blender until the consistency is smooth
Marinate chicken in this sauce for about an hour (leave some sauce to the side to eat with the chicken once cooked)
Grill the chicken; Enjoy in a salad or with quinoa!