Ingredients

The following ingredients have 6 Servings
  • 3 lbs chicken breasts or thighs (boneless & skinless)
  • 1 large garlic clove (grated)
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 1 medium onion (finely chopped)
  • 10 brown mushrooms or 2 portobellos (chopped)
  • 2 large bell peppers (chopped)
  • 1 tbsp coconut or avocado oil
  • 1 cup sharp cheese like cheddar, marble, Gouda or Gruyere (shredded)
  • 3 tbsp parsley (finely chopped (optional))

Instruction

  • Preheat oven to 425 degrees F. If using breasts cut in half lengthwise.
  • In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
  • In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
  • Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted.
  • Serve chicken hot with its juices over rice, quinoa or zucchini noodles. This chicken and peppers dish tastes cold amazing too!