Chicken With Red Pepper Sauce

• •
  1 cup Red Peppers, Roasted, Jarred
• •
  2 Garlic(6g)
• •
  1 tsp Paprika, Smoked
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  1.3 tsp 1¼ teaspoons sea salt
• •
  0.5 tsp Thyme, Dried
• •
  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  2 Carrots(122g)
• •
  4 cup 4 Cups Cooked Quinoa Or Rice, For Serving (Optional)
• •
  2 Cucumber(402g)
• •
  Freshly Cracked Black Pepper, For Serving
• •
  0.3 cup Parsley, Fresh
• •
  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 tbsp Vinegar, Apple Cider
• •
  1 Shallot(15g)
• •
  0.5 tsp Turmeric, Ground
• •
  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 tsp Honey
• •
  0.5 tsp ½ teaspoon sea salt

Instructions

1. 1Blend the roasted red peppers, garlic, smoked paprika, cayenne pepper, 2 tablespoons olive oil, dried thyme, and honey in a blender until completely smooth, about 3 minutes. Reserve ¼ cup of sauce in a small bowl; transfer the remaining sauce to a large bowl, add the chicken thighs, and toss until fully coated. Set aside.
2. 2Preheat the oven to 400°F with racks positioned in the center and top positions. Grease a rimmed sheet pan and arrange the carrots in an even layer, drizzle with the remaining 1 tablespoon olive oil and honey, then toss until coated. Nestle the coated chicken thighs among the carrots.
3. 3Roast on the center rack for 18 minutes over 400°F, until the chicken begins to brown and the carrots start to soften.
4. 4Switch the oven to broil, drain any accumulated liquid from the pan, then transfer to the top rack. Broil for 4–5 minutes until the carrots are tender and the chicken reaches an internal temperature of 165°F on an instant-read thermometer. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
5. 5While the chicken rests, make the dressing by combining the olive oil, apple cider vinegar, shallot, turmeric, Dijon mustard, and honey in a small jar. Seal and shake vigorously for 1–2 minutes until emulsified.
6. 6Prepare the cucumber salad by tossing the raw cucumber with the fresh parsley and a pinch of the dressing.
7. 7Divide the sliced chicken and roasted carrots evenly among 6 airtight containers while still warm. Top each with the cucumber salad and cover.
8. 8Store the reserved red pepper sauce and remaining dressing in separate containers. When ready to serve, drizzle each portion with reserved sauce and dressing, then garnish with fresh parsley.