Creamy Feta + Roasted Red Pepper Chicken and Cauliflower

25 mins
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. Add more broth as needed until everything is fully covered.
  8. 8Add cauliflower, red peppers, chicken, seasonings, and broth. Add more broth as needed until everything is fully covered.
  9. 9Add cauliflower, red peppers, chicken, seasonings, and broth. Add more broth as needed until everything is fully covered.
  10. 10Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  11. 11Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  12. 12Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
  13. 13Remove chicken and shred with forks.
  14. 14Remove chicken and shred with forks.
  15. 15Remove chicken and shred with forks.
  16. 16Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  17. 17Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  18. 18Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
  19. 19Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  20. 20Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  21. 21Simmer for 5-10 more minutes to allow liquid to thicken a bit.
  22. 22Serve with fresh pita or bread and enjoy!
  23. 23Serve with fresh pita or bread and enjoy!
  24. 24Serve 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 of roasted red peppers, drained and chopped
  • 12 oz jar of roasted red peppers, drained and chopped
  • 12 oz jar of 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 Juice of 1 lemon lemon juice
  • 1 Juice of 1 lemon lemon juice
  • 1 Juice of 1 lemon lemon juice

Equipment

large potforks

Tips

  • Serve with warm pita bread or sourdough for dipping.
  • Can also be served over rice, pasta, or potatoes.