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mini peppers

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Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

pan cooked chicken with sweet mini pepper relish from Karista's Kitchen

A few weeks ago, I had the opportunity to spend a most delicious afternoon with the O Organics® team from Albertsons and Safeway, including their RD Annessa Chumbley.

Shortly after arriving to my home, the team began unpacking several bags of beautiful produce, meat and chicken and Annessa chatted with me about the O Organics® line of products – available exclusively at Albertsons and Safeway stores here in Salem, Oregon.

While we were busy talking all things food, Annessa began prepping ingredients to make a delicious recipe – Pineapple Burger Stacks with Avocado Salsa.

I must admit, I couldn’t stop eating them. The Pineapple Burger Stack included the tender and juicy O Organics® grass-fed ground beef, grilled fresh pineapple rings, grilled red onion, O Organics® butter lettuce and of course the avocado salsa to top it off was divine. The combination of flavors was amazing and the burger was visually enticing.

Pineapple Burger Stacks from Albertsons and Safeway O Organics brand of products

I know you want that burger so you can find the recipe HERE.

What could be more fun or more delicious than lovely people and beautiful food? It was a delightful afternoon hosting the Albertsons and Safeway O Organics® team – and they left me with a kitchen full of O Organics® products. So of course, I couldn’t wait to do some cooking.

It’s not the first time I’ve used Albertsons and Safeway O Organics® products. I discovered the products years ago and started stocking them in my pantry and refrigerator. I began using them for specific family health issues, but I continued to purchase them because they are affordable. It didn’t break my food budget to purchase the O Organics® brand of products.

I couldn’t love the Albertsons and Safeway O Organics® motto more. It states, “organic for all.”  Albertsons and Safeway believe that high-quality organic food should be available for everyone. You can find a large selection of produce, meat, chicken, rice, snacks, cereals and even baby food in the O Organics® product line. Albertsons and Safeway make purchasing organic food achievable.

After browsing my stash of O Organics® ingredients, I knew exactly what I was going to prepare.

Because I am over the moon in love with mini peppers, I decided a Roasted Mini Pepper Relish would be tasty paired with O Organics® Chicken Breasts and a mushroom and herbed quick rice.

making pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Roasting mini peppers is beyond simple and can elevate the humblest of chicken dishes.

roasted sweet mini peppers from O Organics

While the peppers were roasting in the oven, I sautéed the mushrooms with fresh herbs and garlic and then combined them with the cooked O Organics® Quick Rice.

making pan cooked chicken breasts with sweet mini pepper relish and mushroom quick rice

making pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Once the peppers were done and cooled, I gave them a quick dice and combined them with O Organics® fresh basil, a pinch of crushed red pepper flakes, a drizzle of extra virgin olive oil and balsamic vinegar reduction, minced garlic and salt and pepper to taste – all of which are in the O Organics® line of products.

With the relish and rice done, I pan seared the chicken breasts and then finished them off in the oven.

pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

To plate this easy chicken dish, I topped the chicken breasts with the roasted mini pepper relish, additional fresh basil and crumbled feta cheese. How simple and healthy is this?

pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Huge thanks to the Albertsons and Safeway O Organics® Team for stopping by my home and sharing these quality products with me. I’m a huge fan of this brand. It’s been a staple in my home for many years and allowed me the opportunity to feed my family high-quality organic food without breaking my budget.

Delicious Wishes!

Karista

***“This post was sponsored by Albertsons and Safeway. Although I was compensated to write this post, all opinions are my own.”

Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

Serving Size: 4

Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

Ingredients

  • 1 - 16 ounce package O Organics Sweet Mini Peppers
  • 1-2 tablespoons – O Organics Extra Virgin Olive Oil
  • Pinch of sea salt and O Organics Black Pepper
  • ½ cup O Organics Balsamic Vinegar
  • 1 package of O Organics fresh basil, chopped chiffonade
  • 1 clove garlic, minced
  • 1 cup O Organics Quick Cook Rice Blend, prepared according to package directions
  • 1 cup sliced O Organics Baby Bella Cremini Mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon O Organics fresh Thyme leaves, chopped
  • 1 tablespoon chopped O Organics fresh chive
  • 1 tablespoon chopped fresh parsley
  • Pinch of Crushed Red Pepper Flakes
  • Salt and pepper to taste
  • 4 - O Organics Skinless Boneless Chicken Breasts
  • 2-3 tablespoons - O Organics Extra Virgin Olive Oil
  • ½ cup crumbles Feta cheese to garnish

Instructions

  • Pre-heat the oven to 400F.
  • Toss the mini peppers with 1-2 tablespoons of the olive oil and then sprinkle with a pinch of salt and pepper. Place them on a parchment lined baking sheet and then place the baking sheet in the oven. Roast for about 10-15 minutes or until the peppers look toasty and slightly soft.
  • Once the peppers are done, remove them from the oven and let them cool. While the peppers are cooling, place the balsamic vinegar in a small pot and heat to a very low simmer. Reduce the vinegar by half. This will make the vinegar more of a syrup and slightly sweet to taste.
  • While the vinegar is reducing, chop the peppers and place them in a bowl with the minced garlic and basil chiffonade. Season to taste with salt and pepper and then drizzle with a little extra olive oil and a splash of the balsamic reduction. The rest of the balsamic reduction will go over the entire dish when it’s done.
  • To make the rice dish
  • Add olive oil to a sauté pan over medium heat. When the oil is hot sauté the mushroom slices until they are slightly golden and wilted. Add the garlic and fresh herbs to the mushrooms and sauté about 30 seconds longer just to allow the garlic and herbs to release their oils.
  • Mix the mushrooms and herbs with the cooked quick rice and season to taste with salt and pepper.
  • To prepare the chicken
  • Pre-heat the oven to 375F.
  • Add olive oil to an oven safe skillet over medium high heat. Season the chicken breasts with salt and pepper and then add them to the skillet. Brown one side and then flip the chicken breasts. Take them off the heat and place them in the oven to finish cooking, about 20 minutes or until the internal temperature reaches 165F.
  • When the chicken is done, you can serve this dish right in the pan. Let the chicken rest in the pan for about 5-10 minutes. To serve, scatter the Roasted Mini Pepper Relish over the chicken and then drizzle with the balsamic reduction. Then garnish with the crumbled feta and additional basil leaves if desired. Serve this with the Mushroom and Herbed Quick Rice for a complete and delicious meal.
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    Grilling Salmon Sauces, Salsas and More

    Roasted Mini Pepper and Fresh Basil Relish over Grilled Salmon

    Roasted Mini Pepper and Fresh Basil Relish

    My youngest gal told me this morning that I talk about food all the time. Really?

    Fresh Mini Peppers

    This, after my subtle launch into why we don’t consume sugary chocolate cupcakes on an empty morning tummy.  (can you see her eyes rolling?) I know, I know, once in a while we just have to have a sweet for breakfast.  I promise, I’m not a complete food ogre.

    I am a bit obsessed with good food however, and totally in love with mini peppers.  I could eat them by the bucket full.   We picked up these divine little peppers at the Port Townsend Farmer’s Market.  And of course I had to snap a few pictures to share.

    Port Townsend, WA looking at Admirality Inlet

    Me… at the beautiful marina in Port Townsend

    I’m enamored with the Bald Eagle

    The perfect evening in Port Townsend

    Flying Home

    These little peppers are perfect for salads, snacking or stuffed as an appetizer.  But I like them best roasted.

    After roasting the first batch, I think I ate half the peppers off the baking sheet.  Well, I know I did.  Because I had to run to my local market for more peppers.

    After roasting the second batch of mini peppers I only snacked on two (so yummy right out of the oven!) and the rest went straight into the relish.

    Then Ranger Craig came into the kitchen while I was grilling the salmon and “sampled” the relish.  Several times.  I started to wonder if we’d have any relish left for the salmon!

    I was not going back to the market a third time.  I’ve done that.  It’s so embarrassing.

    We ended up with just enough relish to serve with two pieces of salmon (we should have had enough for four pieces).  It was delicious.

    Roasted Mini Pepper and Fresh Basil Relish with Grilled Salmon

    Perfectly roasted and sweet with a hint of fresh basil and subtle tang of balsamic vinegar.  It’s going to be a tasty summer!

    Roasted Mini Pepper and Fresh Basil Relish

    Serves 4

    Ingredients

    16 oz Mini Sweet Peppers

    1 heaping tablespoon chopped or chiffonade fresh basil, plus extra for garnish

    Dash of olive oil

    Dash of good quality balsamic vinegar

    Salt and Pepper to taste

    Directions

    To Roast the Peppers

    Preheat the oven to 400F.

    Line a baking sheet with parchment paper or aluminum foil.  Brush the foil or parchment with a little oil so the peppers won’t stick.

    Place the peppers on the baking sheet, pop them in the oven and let them roast.  This should take about 15-20 minutes depending on how crisp tender or tender you like them.  I personally like my peppers very soft and toasty.

    Once the peppers are done let them cool for a few minutes.

    Pull the stem from each pepper and dice.  No need to skin or seed the peppers as we’re using the whole pepper for this relish.

    Once the peppers are diced, add the fresh basil, dash of olive oil and balsamic vinegar and season with salt and pepper.  Gently toss and taste for seasoning.

    Serve with grilled salmon or chicken.  Or toss with fresh greens and feta cheese for a delightful summer salad!