Okay, it’s Friday so this is a little different but I’m back. Today I have a special read for you that I’m super excited about! I have received my first reader submitted recipe, not only is this my first reader recipe but it’s from an actual chef! I’m blown away by reader, Executive Sous Chef Noa Thompson’s, skill. This meal is AMAZING and you better believe that it’s going to be on my normal meal rotation! This is a quick, easy meal that sneaks in those vegetables, and it tastes like you are in a five star restaurant. Honestly, it blew me away.
So today I’m going to walk you through the directions she gave me and then tell you some of the things I did slightly different for a variety of reasons. At the end of this article I will rate different aspects of this meal to help you determine if this is a recipe for you.
To get started you will need a lot more ingredients than any of my previous recipes but she’s the chef. She knows best. There is a seperate list of ingredients for a seasoning mix. Which includes 3 Tbsp salt, 1/2 tsp mustard powder, 1 Tbsp black pepper, 1/4 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 rosemary either dried or powdered will work.
For the rest of this meal you will need 4 chicken breasts, 1 red onion, 4 cloves of garlic, Worchestire sauce, and 1 green, red, orange and yellow bell pepper.
Right off the bat I did a couple things different. First, I only used two chicken breasts which was actually an accident. I went to pull the chicken out of the deep freeze to thaw, and the package of chicken was frosted over, so I couldn’t see how many breast were in there exactly. Since it weighed over 2 lbs, I thought for sure it would contain four pieces. Obviously I was wrong in that assumption but they were so big I cut them in half and they still worked great.
The second thing I did differently was I only used red and yellow bell peppers instead of all the colors the recipe called for. I did this because, in true veggie lovers fashion, I just so happened to have these bell peppers in my fridge and I didn’t want to go buy more if I had some I could use. In all honesty though, I’m not convinced there’s a difference in taste between all the different pepper colors. If someone can confirm or deny that theory, though let me know!
Alright, now that you have all your ingredients pulled out, you are going to preheat the oven to 350°. I personally didn’t think that this was going to be hot enough to cook the chicken in a reasonable amount of time, but it was perfect.
You have the oven preheating, now you’re going to start prepping. This dinner is a bit more prep work then I usually do, but it’s nothing terrible. Take the onion and peppers you have, dice them up, and combine them into a medium sized bowl. Then mince the garlic, place it in with the onion and peppers, drizzle some Worchestire sauce on top of it all, and mix it all up.
Then in a separate smaller bowl we are going make the seasoning, so take all the seasoning ingredients that are listed above and mix them together until they are uniformed.
Once the seasoning is thoroughly mixed together, you are going to coat both sides of the chicken in it. This step is the one step that Jordan and I both agree needed to be done differently the next time I make it. I think it’s because I cut my chicken in half, but we just felt like it was a lot of seasoning for the size of the chicken I had. So next time I definitely wouldn’t use all the seasoning that this recipe makes and I would judge it more based on the amount of chicken in front of me, but you live and you learn. If you do go ahead and use all the seasoning required, you can just expect it to have a bit of a kick to it, but it will still taste amazing.
Now that the chicken is coated you are going to put a little olive oil and Worchestire sauce into a pan and sear one side of the chicken. Once one side of the chicken is seared you will flip all of the breasts over, drizzle a little more Worchestire sauce onto it, and throw the whole pan in the oven.
Cook the chicken in the oven until the internal temperature is 165°. I meant to pay attention to about how long it took for my chicken to get to temp but I forgot. I was cooking the vegetables for this dish and some homemade potatoes at the same time, so I spaced it off. If I had to guess though, I’d say it probably took about 25-30 mins for the chicken to get to temp but just check the temperature often and you’ll be good.
Like I alluded to above, while your chicken is in the oven, you’re going to sauté the vegetables in Worchestire sauce and a little olive oil if needed, until the onions are translucent.
After everything is done cooking you are going to serve the vegetables are under the chicken and your mind is going to be blown!
This was a super easy recipe to make, but if you aren’t use to cooking this probably isn’t what you’re going to want to start with.
Cook Time (including prep):
It took a little longer to make this dinner then most of the things I cook, but I feel like overall it was a pretty quick recipe. I just don’t like cooking haha
I mean, I think I’ve expressed thoroughly how much I love this meal, but in case you missed all the other times above. This meal is DELICIOUS. I would highly recommend.
Maybe it was just my kid but she hated this meal, which is fine. That means more for me! There was a bit of a kick to the chicken, which I talked about above. I think if I cut down the seasoning used she may actually eat it next time, but I can’t say for sure.
I actually didn’t eat the leftovers for this meal, my husband did. He said that the meal held up really well, but he didn’t reheat it which might change his rating. Overall he said it tasted the exact same but cold.
If you are interested in submitting a meal to me you can contact me using the “Connect” tab on my website, on my Facebook, Instagram, or Twitter page, or email me at email@example.com. Thank you all in advance for your amazing recipes!
Seared Chicken with Sautéed Peppers
- 4 Chicken Breasts
- 1 Red Onion
- 1 Green, Red, Yellow, and Orange Bell Pepper
- 4 Cloves of Garlic
- Worchestire Sauce
- For Seasoning Mix:
- 3 Tbsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried or Powdered Rosemary
- Preheat oven to 350°.
- Dice onion, peppers, and mince garlic cloves into a medium sized bowl, drizzle Worchestire sauce on top and mix it all up.
- In a separate smaller bowl mix together the seasoning ingredients.
- Take the chicken and coat both sides in the seasoning mix.
- Now take your seasoned chicken and put it in a pan with a little olive oil and Worchestire sauce, searing one side of each breast.
- Flip all the breasts over and throw the entire pan in the oven until the chicken’s internal temperature reads 165°.
- While the chicken’s in the oven, sauté the vegetables in a little olive oil and Worchestire sauce until the onions are translucent.
- Once everything is done cooking plate the chicken on top of the veggies and enjoy!