Healthy Middle Eastern Chicken Bowl
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Servings 8 people
Ingredients:
5 Whole Chicken Breasts
6 Whole Chicken Thighs
3 Tbsp Za’atar or Ras El Hanout
2 Cups Fat Free Greek Yogurt
8 Ounces Persian Pickles
1/2 Head Red Cabbage
3 Whole Red Bellafina peppers, diced
3 Whole Orange Bellafina Peppers
1/4 Head Lettuce, chopped
2 Cups Rice
1 Tbsp Turmeric
Instructions:
Cook rice according to instructions and add the turmeric.
Make the pepper salad from the red pepper salad recipe below.
Pat dry and spice the chicken then add the yogurt and let marinate for at least an hour. Bake in a 325 degree oven for 35 minutes. Let rest for 5 minutes.
Assemble bowl by putting rice and lettuce on the bottom of the bowl. Top with the chicken and spread the pickles, cabbage and pepper salad around the chicken.
Enjoy!
Red Pepper Salad a la Zahav
Ingredients
1/4 cup olive oil, divided
2 large onions, chopped
15-18 red Bellafina peppers, chopped
2 cups carrots, diced
1/2 bunch cilantro leaves
1 tablespoon sugar
1 tablespoon red wine vinegar
Salt to taste
Instructions:
Prepare the vegetables – dicing the onions, chopping the carrots and the cilantro.
Heat about half the oil in a skillet over medium high heat.
Add the onions to the skillet and cook until soft – about 10 minutes.
Add the sweet paprika and cook through for 2 minutes.
Add the red wine vinegar and cook off for a minute.
Add in the red Bellafina peppers and cook until tender – about 10 minutes.
Add the carrots, cilantro, sugar and salt and cook for another couple of minutes.
Let the mixture cool a little.
Pour the contents into the food processor and pulse until small yet still chunky.
Add a little more of the oil if the mixture is dry.
Serve and enjoy!
Slightly adapted from a recipe from feedyoursoul2.com