This is a cozy, comforting winter meal that doesn’t weigh you down. If a rack of lamb or pork ribs seems like too much effort for a weekday night, this chicken dish is an excellent substitute. Removing the skin from the roasted red peppers brings out their natural spiciness.
Season the chicken with salt, pepper, minced thyme, and a little bit of minced garlic. Drizzle olive oil on 2 whole peppers and roast on a sheet pan for 20 minutes at 400 degrees F. Immediately place the roasted peppers in a ziploc bag and seal shut. Let the peppers steam in the bag for a few minutes. Then remove the peppers and peel away the skin. The skin should come off easily.
Slice the peppers into strips. Chop 1 large onion and saute in a saucepan with 1 tsp of olive oil over medium low. Cook the onion slowly for about 10 minutes. Transfer the onion to a plate and cover with foil. In a nonstick saute pan (or the same pan as you used for the onions if its nonstick), cook the chicken with a little bit of oil over medium heat for 8 minutes or until browned. Turn the chicken and cook 3 more minutes. Top with half of the roasted peppers and cook five minutes more until the chicken is golden brown. Meanwhile, steam the broccoli to maintain its high nutrient level. Transfer the chicken and peppers to the plate with the onion and cover with foil. Covering the chicken helps keep the succulent juices from releasing, allowing it to remain moist even after cutting.
Steam the broccoli to maintain its high nutrient level.
Heat 1/4 cup of homemade chicken broth in the saute pan over miedum high to deglaze. Add the peppers, broccoli, chicken breast, and onion. Cook 1 minute to incorporate all of the flavors. Add a little more chicken stock if it seems dry. On each dish, pile roasted red peppers, onion, and broccoli onto each chicken breast. Ladle a few spoonsfuls of the stock onto each dish and serve immediately.