healthy chicken and bell peppers with goat cheese

Hi, everyone! Happy Thursday! Hope your week is thrumming along nicely. 🙂

A little while ago, I promised you this recipe that my mom made for dinner one night during our family reunion in Pittsburgh. Not only is it easy, healthy, and delicious, I love this recipe because it is full of flavor and easily customizable. Don’t like goat cheese? Substitute feta or parmesan, or leave out the cheese altogether. Mom served it over orzo pasta; I like it best over quinoa. Whatever suits your fancy! This also makes great leftovers and heats up well. Hope you enjoy!

chicken and peppers

chicken & bell peppers with goat cheese

– 2 large chicken breasts, or a package of chicken tenders
– 1/2 cup flour
– 2 tbsp olive oil
– 2 bell peppers; I like the combination of orange and yellow
– 1 small onion
– 1 can diced tomatoes
– 1 small can tomato sauce
– 1 tbsp minced garlic
– fresh basil, to taste
– goat cheese {or feta or parmesan, if you prefer}
– salt and pepper, to taste
– pasta or quinoa, for serving

1. Slice the bell peppers and onion into chunks and set aside.

2. Cut the chicken into small pieces. Pour the flour into a pie pan or shallow dish so it is an even layer. Sprinkle with salt and pepper to taste. With your fingers, roll the pieces of chicken in the flour until they are evenly coated.

3. Pour the olive oil into a skillet over medium heat. When oil is hot, pour in the chicken and saute until cooked through. The flour will create a nice golden-brown crispiness. Once chicken is cooked, remove from pan and set aside.

4. In the same olive oil, saute the bell peppers and onion for about 10 minutes, until the peppers are soft and the onion is translucent.

5. Add the diced tomatoes, tomato sauce, minced garlic, and chicken. Cover and simmer on low.

6. Finely chop the basil. Just before serving, add the basil and goat cheese, to your taste.

7. Serve by itself, or over pasta, rice or quinoa.

Cheers! {We enjoyed this for Mother’s Day dinner, pictured below!}

mothers day

grandma’s tortilla soup

As I’ve mentioned on here before, one reason I love living with my grandma is getting to spend time with her in the kitchen — she is teaching me so many wonderful recipes! {such as: curried butternut squash & apple soup / asian chicken curried salad / apple cake with brown sugar glaze … mmm!}

Today I have a new recipe to share, one of my very favorites, perfect for the drizzly weather we’ve been having here lately:

grandma tortilla soup.jpg

grandma’s tortilla soup
– 2 tsp olive oil
– 6 scallions, thinly sliced
– 3 cloves garlic, minced
– 1 cup diced tomatoes {canned or fresh}
– 3 cups reduced-sodium chicken broth
– ½ cup chopped cilantro
– ½ tsp oregano
– ½ tsp salt
– 1 cup frozen corn kernels
– 2 tbsp fresh lime juice

1. In a large saucepan, heat 2 tsp olive oil over low heat.

2. Add half the scallions and the garlic and cook about one minute, until scallions are tender.

3. Stir in tomatoes, broth, ¼ cup cilantro, oregano, salt, and bring to a boil. Reduce to a simmer, cover, and cook ten minutes.

4. Add corn and cook another few minutes.

5. To serve, stir in tortilla chips, remaining scallions, cilantro, lime juice.

Bonus: this soup makes the house smell aaaaaamazing!! Enjoy!

tortilla soup

if you like this recipe, you might also enjoy:
savory pumpkin & kale stew
crock-pot chicken & veggie stew
shrimp & sausage stew
creamy blended cauliflower & potato soup