Bell peppers are available all year round, but it is in the fall when they are at their best. They’re colors are so rich and vibrant, they can brighten up any dish. Besides their appearance, bell peppers add a lovely combination of sweet and bitter flavors that help complement other ingredients. Plus, they have significant health benefits such as being a good source of vitamin C, beta carotene and folic acid. So really, you can’t go wrong with bell peppers.
I was so excited to get peppers and shallots in my box this week. It made this meal a no brainer. I love it when things come together. The only ingredients I had to pick up at the market were the chicken and the potatoes. One of the perks of having a plot in the community garden is that you have access to the community herbs that grow there as well. So Harper and I took a nice walk down to the garden to pick some rosemary off the bush. Doesn’t get any fresher than that!
Even though bell peppers are a fabulous vegetable on their own, I can never eat a meal without some greenery on my plate. So I decided to sauté some rainbow chard to serve on the side. I heated some olive oil in a skillet over medium-high heat. Then I added a combination of shallots and onions and cooked until they were tender. After washing the chard and removing the inner stem, I gave a rough chop to the leaves and added it to the pan. I poured in a 1/2 cup of chicken broth and let it simmer for about 10 minutes until the chard was nice and soft. So easy and delicious!
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 skinless, boneless chicken breasts
2 tablespoons olive oil, divided
2 cups thinly sliced yellow bell pepper
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less sodium chicken broth
1 tablespoon balsamic vinegar
1. Preheat oven to 450 degrees,
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1.2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11×7-inch baking dish coated with cooking spray. Bake at 450 degrees for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell pepper, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
1 1/2 pounds peeled Yukon gold potatoes
1/3 cup 2% milk
3 tablespoons mascarpone cheese
1/2 teaspoon salt
Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer 15 minutes or until tender. Drain; return to pan. Add milk, cheese and salt. Mash to desired consistency.
When I look at this dish, it reminds me of fall…on a plate! The reds, yellows, and oranges with a hint of green bring to mind the beautiful colors of autumn leaves. It’s the perfect dinner for the season!