Grilled Chicken with Roasted Red Pepper Sauce

I am so glad I flagged this one to try. Seriously delicious! I served it with couscous and corn. I will most definitely be making this one again!

Grilled Chicken with Roasted Red Pepper Sauce
Time: 40 minutes
Yields: 2 servings

2 boneless, skinless chicken breasts
2 red bell peppers
3 cloves garlic
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp water (optional – for thinning sauce)
salt and pepper to taste
red pepper flakes (optional)

For this recipe, I highly recommend using a stove-top grill, ie a George Forman. If you don’t have one, use a good non-stick pan over medium-high heat.

Cut the bell peppers into quarters and place on counter-top grill for 2-3 minutes. Place red peppers into blender or food processor, along with garlic, olive oil, and vinegar. Blend until smooth. Add water if sauce is too thick. Transfer sauce to small pot and keep warm on low heat. Season with salt, pepper, and red pepper flakes if desired.

Cook chicken on grill or in pan until cooked through. Pour sauce over cooked chicken and serve with couscous or rice and steamed vegetables. Arugula or other green leaf makes for a nice garnish, if desired.

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