Feeling like a million bucks after a morning run, I’m sitting on a couch and writing about this gorgeous baked chicken with peppers and mushrooms I made the night before. The simplicity of this chicken and bell peppers recipe blew my mind once again. All you need is chicken, mushrooms, bell peppers, onions and cheese.
My neighbour made it the same night and husbands were outside after dinner sharing experiences, about chicken. Her husband said it was very European. And I guess so – minimum fresh ingredients. This cooking style is programmed in me forever but anyone can reprogram themselves in the kitchen.
Boys enjoyed this chicken and bell peppers recipe with whole wheat spaghetti, I had mine over zucchini noodles. For Alex, zucchini noodles is like a slap in a face. He is determined to look 40 till 60 and no one can stop that guy from working out. No wonder my astronomical Costco bills (check out my Costco shopping list for yourself).
After kids went to bed I found him on a couch surrounded by 3 bags of chips: veggie, apple and tortilla; watching recorded hockey. And a guy already had a huge dinner and still has a six pack. I can’t wait for NHL season to be OVER! I took my apple chips away because they are for this girl who will never have a six pack.
But I am happy with what I have. I finally reached a happy place in terms of my looks and fitness. As I was running I was enjoying sunshine kissing my face, spring’s botanical aromas and top 40 in my ears. I ran and thought how content I am feeling, how blessed I am and how I built a life I always dreamed of.
Instead of concentrating on a tiny cellulite appearing on my butt, a few extra lbs around same butt, and the fact that I am getting older, I felt overwhelmingly grateful for being young, an ability to run, strong muscles in my legs and arms, and finally safety on the streets that allows me to run. I love my naturally dirty blonde long thick hair, 36 C, blue eyes. Love yourself first!
I also thought how life is about choices more often than not. Some things are outside of my control, for example, broken relationship with my half-sister or my mom’s insomnia. And how one choice to marry Alex absolutely transformed my life into a great life. My marriage and kids are not perfect but nothing and no one is. We make it great by putting in a lot of hard work that pays off.
A few years ago I chose to ditch cigarettes, hard liquor and processed foods and start working out. It was sort of hard but nothing that is non-doable. Those choices made it possible for my body to breathe in mountain air, pump blood to lower cholesterol and sweat to get rid of toxins. When I am 80, all crippled and wrinkly in a wheelchair, I do not want to have any regrets about the life I have lived. Time is not a commodity, just like parenthood has no return policy.
So, this baked chicken with peppers and mushrooms. I made it back in 2013 when I first started blogging. There were a few great reviews but not so great pictures prevented this recipe from getting made more. I knew I had a good recipe and with a few more cooking years under my belt I revamped this baked chicken that you will love.
It takes 30 minutes to make. While chicken is baked in the oven, you saute mushrooms, peppers and onions on a stove top. That adds a ton of flavour without extra calories. Sautéing and searing brings the best out in foods.
This is what your chicken will look like baked. Because you cover it, delicious juices develop and it becomes pale in colour. No worries. Top with a vegetable medley and cheese, broil for 5 minutes, and serve it to a guy who you want to go down on one knee. If you are at that stage. If not, stay where you are because grass is always greener on another golf course. Let’s put it that way, ladies – they all snore, do not shut off lights and watch TV like they are 80 and deaf already. Love you, honey!
- 3 lbs chicken breasts or thighs, boneless & skinless
- 1 large garlic clove, grated
- 1/2 tsp himalayan pink 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 hard cheese like mozzarella or marble, shredded
- Preheat oven to 425 degrees. Rinse chicken and 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 hot with rice, quinoa or veggies.
Servings Per Recipe: 8
Amount Per Serving = 2 thighs w/juices:
Total Fat: 13.1 g
Cholesterol: 148.5 mg
Sodium: 379.2 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.9 g
Protein: 36.6 g
WW Points+: 7