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. 2Add onions and garlic and sauté for 3 minutes.
  3. 3Add cauliflower, red peppers, chicken, seasonings, and broth.
  4. 4Add more broth as needed until everything is fully covered.
  5. 5Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  6. 6Remove chicken and shred with forks.
  7. 7Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  8. 8Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  9. 9Serve with fresh pita or bread and enjoy!

Ingredients

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

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