Roasted pepper stuffed chicken
570 cals, 51p, 4c, 39f (per meal)
2 tbsp (30mL)
2 tsp (5g)
3 lbs (1362g)
4 pepper(s) (280g)
1
Using fingers, loosen the skin of the chicken thighs from the meat and stuff the roasted peppers underneath the skin.
2
Season chicken with paprika and salt/pepper (to taste).
3
Heat oil in a skillet over medium heat. Place chicken skin side down into pan and cook for 6 minutes. Flip and cook for an additional 5-7 minutes until chicken is fully cooked. Serve.