Plat
One Pot Creamy Feta & Roasted Red Pepper Chicken with Cauliflower
40 minPour 5Nutri-Score C€€
C
40 min
40 minOne Pot Creamy Feta & Roasted Red Pepper Chicken with Cauliflower
recette de
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2 recettes
3 imports
0 fois cuisinée
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Ingrédients
olive oilÉpicerie15 ml
yellow onion (diced)Fruits et légumes0,5 morceaux
garlic (minced)Fruits et légumes2 morceaux- cauliflower floretsFruits et légumes225 g
roasted red peppers (drained and chopped)Épicerie340 g
chicken breasts or tenders (boneless, skinless)Autres900 g
paprikaÉpices4 g
oreganoÉpices2 g
sea saltÉpices9 g
black pepperÉpices1,5 g
red pepper flakes (to taste)Épices1 g- low sodium broth (more as needed)Épicerie600 ml
- baby spinach (chopped)Fruits et légumes30 g
feta (crumbled)Produits laitiers110 g
cream cheeseProduits laitiers225 g
lemon (juiced)Fruits et légumes1 morceau
par portion
Nutrition
421kcal
- Glucides
- 11 g
- Protéines
- 47 g
- Lipides
- 21 g
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat a large pot over medium heat with the olive oil.
- Add the diced onion and minced garlic and sauté for 3 minutes.
- Étape 2
Add cauliflower, peppers, chicken and broth
- Add the cauliflower florets, roasted red peppers, chicken, seasonings and broth.
- Add more broth as needed until everything is fully covered.
- Bring to a simmer, cover with a lid and simmer for 10-15 minutes, or until the chicken is cooked through to 165F.
- Étape 3
Shred the chicken
- Remove the chicken from the pot and shred it with forks.
- Étape 4
Finish the creamy sauce
- Return the shredded chicken to the pot along with the spinach, feta, cream cheese and lemon juice.
- Give it a good stir and simmer for 5-10 more minutes to allow the liquid to thicken a bit.
- Étape 5
Serve
- Serve with fresh pita or bread for dipping and enjoy!
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