one skillet roasted red pepper chicken with quinoa, kale, and feta

welcome to dinner, where everything can be easy and delicious and you’ll be showered in *chef’s kisses*.

in this weird season where not much is going on but everything is exhausting, what we really want is something, anything, that isn’t laborious and will make our bellies glow with joy. we’ve got a one skillet, simple but feels fancy chicken dish that you, and everyone probably (I haven’t polled e-v-e-r-yone, but i’m almost certain about this) will love.

the roasted red pepper + sundried tomato combo is an absolute knockout and a bright, tangy twist on a classic tomato sauce. we’ve also got quinoa (feel free to sub in orzo or any other small pasta!) and kale because vegetables are always a cool idea, add in a little sweetness with big handfuls of basil, fresh lemon, and salty feta and we are in the business of beautiful dinners.

one skillet roasted red pepper chicken with quinoa, kale, and feta
makes: 4 servings
prep time: 10 minutes
cook time: 35 minutes

4 chicken breasts
1 onion, diced
2c roasted red peppers
1/2c sundried tomatoes in oil
4 cloves of garlic
juice and zest of 1 lemon
1c fresh basil
1c fresh parsley
1/2c quinoa
2c kale, removed from stems and shredded
1/2c feta (omit if dairy-free)
1tbsp ghee or butter (omit if dairy-free, sub 2tbsp olive oil)
1tbsp olive oil
1c water
2tsp salt, divided
2tsp pepper, divided
1tsp garlic powder

preheat the oven to 400.

heat the ghee and olive oil in a large, oven-safe skillet over medium high. season the chicken breasts with 1tsp salt, 1tsp pepper, and the garlic powder. sear the chicken breasts for 4-5 minutes per side, then remove from the skillet and set aside.

while the chicken is cooking, pulse the roasted red pepper, sundried tomatoes, garlic, lemon juice, basil, parsley, and remaining salt and pepper in a food processor. set aside.

in the same skillet, add the onion and stir, making sure to scrape up the browned bits from the chicken. saute for 2-3 minutes, then add the quinoa, roasted red pepper mixture, water, kale, and half the feta. stir so that all the quinoa is absorbed in liquid, and then nestle the chicken back into the skillet.

transfer the skillet into the oven and cook for 20 minutes or until the quinoa is cooked and tender.

once out of the oven, top with the remaining feta, lemon zest, and more fresh herbs.