Creamy bell pepper chicken with brussels sprout salad
- ⅓ cup olive oil
- 1 ½ lbs chicken breast, sliced into strips
- 1 ½ cups roasted red peppers
- ½ yellow onion
- 1 ½ tbsp minced garlic
- 1 cup cream
- ½ tsp red pepper flakes
- 1 lemon
- 2 ⅔ cups shaved brussels sprouts
Heat 2 tsp olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook 5 minutes, turning to brown on all sides but not yet cooked through. Transfer to a bowl.
Drain roasted red peppers and finely chop. Peel and dice onion. Add another 2 tsp olive oil to the empty skillet, then add roasted red peppers and onion. Cook 4 minutes, then add garlic and cook 1 minute more.
Stir in cream, red pepper flakes and a pinch of salt. Simmer 5 minutes, then return chicken to the pan. Simmer 5 minutes more, or until chicken is no longer pink in the middle.
While sauce simmers, combine remaining 4 tbsp olive oil and 2 tbsp lemon juice in a bowl; whisk to combine, and season with salt and pepper to taste. Add brussels sprouts and toss to combine. (Add a little extra red pepper flakes if desired.)
Enjoy red pepper chicken with brussels sprout salad.