Creamy Feta + Roasted Red Pepper Chicken and Cauliflower

Serves 4
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Directions

  1. 1Heat a large pot over medium heat with olive oil.
  2. 2Heat a large pot over medium heat with olive oil.
  3. 3Heat a large pot over medium heat with olive oil.
  4. 4Add onions and garlic and sauté for 3 minutes.
  5. 5Add onions and garlic and sauté for 3 minutes.
  6. 6Add onions and garlic and sauté for 3 minutes.
  7. 7Add cauliflower, red peppers, chicken, seasonings, and broth.
  8. 8Add cauliflower, red peppers, chicken, seasonings, and broth.
  9. 9Add cauliflower, red peppers, chicken, seasonings, and broth.
  10. 10Add more broth as needed until everything is fully covered.
  11. 11Add more broth as needed until everything is fully covered.
  12. 12Add more broth as needed until everything is fully covered.
  13. 13Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  14. 14Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  15. 15Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  16. 16Remove chicken and shred with forks.
  17. 17Remove chicken and shred with forks.
  18. 18Remove chicken and shred with forks.
  19. 19Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  20. 20Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  21. 21Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  22. 22Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  23. 23Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  24. 24Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  25. 25Serve with fresh pita or bread and enjoy!
  26. 26Serve with fresh pita or bread and enjoy!
  27. 27Serve with fresh pita or bread and enjoy!

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • 0.5 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 0.5 lb cauliflower florets
  • 0.5 lb cauliflower florets
  • 0.5 lb cauliflower florets
  • 12 oz jar roasted red peppers, drained and chopped
  • 12 oz jar roasted red peppers, drained and chopped
  • 12 oz jar roasted red peppers, drained and chopped
  • 2 lbs chicken breasts or chicken tenders (boneless + skinless)
  • 2 lbs chicken breasts or chicken tenders (boneless + skinless)
  • 2 lbs chicken breasts or chicken tenders (boneless + skinless)
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • to taste Red pepper flakes
  • to taste Red pepper flakes
  • to taste Red pepper flakes
  • 2.5 cups low sodium broth
  • 2.5 cups low sodium broth
  • 2.5 cups low sodium broth
  • 1 cup chopped baby spinach
  • 1 cup chopped baby spinach
  • 1 cup chopped baby spinach
  • 0.75 cup crumbled feta
  • 0.75 cup crumbled feta
  • 0.75 cup crumbled feta
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice

Equipment

potforks

Tips

  • Serve with warm pita bread or sourdough for dipping.
  • Can also be served over rice, pasta, or potatoes.
  • Add more broth as needed until everything is fully covered.