Roasted Red Pepper Chicken

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  • Makes: 8 servings
  • Serving Size: 1/2 breast half
  • Makes: 4 breast halves
  • Prep: 15 mins
  • Freeze: Up to 4 months
  • Stand: Thaw overnight

Roasted Red Pepper Chicken

Directions

  1. Sprinkle chicken with salt and black pepper. Place chicken in a freezer bag.
  2. For marinade, in a blender or food processor combine roasted peppers, oil, vinegar, Italian seasoning, and garlic. Cover and blend or process until smooth. Pour over chicken. Seal bag; turn to coat chicken. Freeze for up to 4 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Preheat oven to 375 degrees F. Drain chicken, reserving marinade. Place chicken in a shallow baking pan. Drizzle with the reserved marinade. Bake for 65 to 75 minutes or until done (170 degrees F). Cut each chicken piece in half.
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Nutrition Facts (Roasted Red Pepper Chicken)

  • Per serving:
  • 393 kcal ,
  • 27 g fat
  • (6 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 101 mg chol. ,
  • 448 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 33 g pro.
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