Chicken With Red Pepper Sauce
This Chicken with Red Pepper Sauce delivers 22g protein and 373 calories per serving across 6 servings per batch. Quick stovetop prep makes this work as a secondary vegetable-forward side when you're building larger meals. Best paired with additional protein sources to meet daily macro targets.
Ingredients
- •Red Peppers, Roasted, Jarred(240g)
- •Garlic
- •Paprika, Smoked(5g)
- •Cayenne Pepper, Ground(1g)
- •1¼ teaspoons sea salt
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Thyme, Dried(3g)
- •Honey(10g)
- •Chicken Thigh, Boneless Skinless(680g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Carrots
- •4 Cups Cooked Quinoa Or Rice, For Serving (Optional)
- •Cucumber
- •Freshly Cracked Black Pepper, For Serving
- •Parsley, Fresh(60g)
- •Olive oil(80g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Apple Cider(30g)
- •Shallot
- •Turmeric, Ground(3g)
- •Mustard, Dijon(5g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Honey(5g)
- •½ teaspoon sea salt
Instructions
- 1Make the chicken. To the base of a blender, add the roasted red peppers, garlic, paprika, cayenne, 1 teaspoon of the salt, 2 tablespoons of the olive oil, thyme, and 1 teaspoon of the honey. Blend until smooth, about 3 minutes. Reserve ¼ cup of the sauce in a small bowl. Transfer the remaining sauce to a large bowl. Add the chicken and toss to coat. Use immediately or marinate refrigerated for up to 2 hours.
- 2Preheat the oven to 400°F with racks in the center and top positions. Grease a rimmed sheet pan.
- 3Add the carrots to the prepared sheet pan and drizzle with remaining 1 tablespoon of oil and remaining 1 teaspoon of honey. Sprinkle with the remaining ¼ teaspoon of salt and toss until coated. Spread out into an even layer and then nestle in the chicken. Roast on the center rack for 18 minutes.
- 4Turn on the broiler, drain off any liquid that has accumulated on the sheep pan, then transfer to the top rack. Broil until the carrots are tender and the internal temperature of the chicken reads 165°F on an instant read thermometer, about 4-5 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
- 5Meanwhile, make the dressing. In a small jar, combine the olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. Seal the jar and shake until the dressing is emulsified.
- 6Divide the cooked quinoa, if using, among 4 bowls. Top with the sliced chicken, roasted carrots, and cucumbers. Drizzle with vinaigrette and reserved sauce, then sprinkle with parsley and pepper to serve.
Nutrition — Per Serving
373
calories
22g
protein
30g
fat
- Carbohydrates
- 6g
- Saturated fat
- 4.8g
- Sodium
- 636 mg
- Dietary fiber
- 1.4g
6 servings per batch · ~195g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken With Red Pepper Sauce have per serving?
Each serving provides 22g of protein and 373 calories, with 30g fat and 6g carbs per serving. The higher fat content makes this a calorie-dense option despite the moderate protein load.
How long does Chicken With Red Pepper Sauce take to prep?
This recipe qualifies as quick prep and produces 6 servings from a single stovetop preparation, making it efficient for batch cooking multiple dinners at once.
Is Chicken With Red Pepper Sauce good for fat loss?
At 373 calories per serving with only 6g carbs, this recipe works for fat loss when paired with lower-fat meals elsewhere in your daily macros. The 22g protein helps preserve muscle during a deficit, though the 30g fat per serving is relatively high for calorie-restricted eating.
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