Main
One Pot Creamy Feta & Roasted Red Pepper Chicken with Cauliflower
40 minServes 5Nutri-Score C€€
C
40 min
40 minOne Pot Creamy Feta & Roasted Red Pepper Chicken with Cauliflower
what you need
Ingredients
olive oilPantry15 ml
yellow onion (diced)Produce0.5 pieces
garlic (minced)Produce2 pieces- cauliflower floretsProduce225 g
roasted red peppers (drained and chopped)Pantry340 g
chicken breasts or tenders (boneless, skinless)Other900 g
paprikaSpices4 g
oreganoSpices2 g
sea saltSpices9 g
black pepperSpices1.5 g
red pepper flakes (to taste)Spices1 g- low sodium broth (more as needed)Pantry600 ml
- baby spinach (chopped)Produce30 g
feta (crumbled)Dairy110 g
cream cheeseDairy225 g
lemon (juiced)Produce1 piece
per serving
Nutrition
421kcal
- Carbs
- 11 g
- Proteins
- 47 g
- Fat
- 21 g
step by step
Method
- Step 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.
- Step 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.
- Step 3
Shred the chicken
- Remove the chicken from the pot and shred it with forks.
- Step 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.
- Step 5
Serve
- Serve with fresh pita or bread for dipping and enjoy!
most cooked first