James Alvarez James Alvarez

Chicken Peppers and Onions

Chicken, broccoli, peppers and onions deliciousness

Chicken, broccoli, peppers and onions

Chicken, broccoli, peppers and onions, zucchini and garlic, avocado and red onion

Baked Chicken Thighs. Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), black pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Leave them right side up. Cook at 425 for 20 minutes. 

Broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes (taste test before removing from water). Once strained, add the broccoli back to the pan, add two pinches of salt and a tbsp of grass-fed butter, and mix.

Peppers and Onions. Bring a pan to medium-high heat. Chop 1 slice of onion, 2 cloves of garlic and 1 jalapeño pepper. Add to the pan with 1 tbsp olive oil and two pinches of salt. Cut out the core of three peppers (red, yellow and orange) and slice into 1/8 inch strips. Toss in a bowl with 1 tbsp olive oil and 2 pinches of salt. Add to the pan once the onion, garlic, jalapeño combination starts to give off an aroma. Cook for 15 - 20 minutes depending on how you like your peppers, flipping every 5 minutes.  

Sautéed Zucchini. Bring a pan to medium heat. Chop one slice of yellow onion and two cloves of garlic. Add to the pan with 1/2 tbsp of olive oil and two pinches of salt. Chop a zucchini in half down the middle. Then chop the halves in half length wise. Then cut into bite size (1 inch) pieces. Toss in a bowl with 1 tbsp olive oil and two pinches of salt. Once the garlic and onion are fragrant, add the zucchini to the pan. Add a splash of water and cover. Let cook for 3-5 minutes. Uncover and flip, then cover again and let cook for an additional 3-5 minutes (until done).

Assemble. Chop up 1 - 2 chicken thighs into bite size pieces and add them to your bowl. Add a handful of broccoli, a handful of peppers and onion, and a handful of zucchini. Slice a 1/4 of an avocado, and chop a 1/2 a slice of red onion, mix together. Dress all ingredients with red wine vinegar and fig balsamic vinegar to taste, and two - three pinches of sea salt.

Buon Appetito!!

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