This past week my internal clock has been way off, and I haven’t been sleeping well. I’ve been crazy forgetful I can’t remember what day it is and I keep loosing my keys. So it wasn’t really a surprise that at 3pm before my first night shift I realized that I didn’t have any food to take to work. If you’re a shift worker or love a shift worker you know this is a food emergency. It wouldn’t be so bad if I lived in a larger place but in my tiny little town it was a mini disaster.
After a quick trip to the beach with Maddie I ran into the grocery store hoping that inspiration would strike. Thankfully it did! Chicken was on sale and I remembered I had some giant sweet peppers that needed to be used ASAP.
Back in my kitchen I quickly chopped the peppers, red onion, and garlic threw them on a parchment paper lined cookie sheet and tossed them in a good glug of olive oil, with a sprinkling of salt and pepper.
Next I mixed up a few spices and rubbed them on my chicken. I put the chicken on another cookie sheet lined with parchment paper. An hour later I was very happy to pull it out of the oven. I got a little carried away with the veggies so I have lots left to use, I’m thinking maybe a taco pizza.
What you’ll need
4 large bell peppers
2 red onions
3 cloves of garlic
2 chicken breast
Salt and pepper
1 Tbs cumin
1/2 Tbs garlic
1/2 Tbs onion
2 Tsp chilli powder
1 Tsp salt
1 Tsp pepper
Chop your veggies, toss in olive oil and salt and pepper. Put on a baking sheet lined with parchment paper and set a slide. Mix your spice rub. Coat the chicken with a little olive oil and then rub the spices on. Bake on a cookie sheet lined with parchment paper at 350 for 1 hour.
I had a little bit of the spice rub left over so I sprinkled it on my veggies. After the chicken has been in the over for 30 minutes put the veggies in. Take out at the hour mark and serve as is or with salsa and sour cream.
That’s all for this week. As always let me know what you think of the recipe.
Until next time,