HOMEMADE ROASTED RED PEPPER WITH FRESH MOZZARELLA & GRILLED CHICKEN WRAPS

4 Servings

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Nutrition

865 Calories

78g Protein

Ingredients

Roasted Red Pepper:

3 red bell peppers

Mason jar or air seal container

1/2 cup olive oil (eyeball to make sure red peppers are covered in oil)

3 garlic cloves sliced thin

About 1 tsp sea salt

1/2 tsp black pepper

Marinated Chicken:

1.5 lb chicken cutlets sliced thin

2 lemons juiced

1/4 cup olive oil

1/4 cup fresh parsley

1 tsp dried oregano

Salt to taste

Pepper to taste

Sandwich:

4 wraps

Fresh salted mozzarella sliced

Drizzle of balsamic glaze

Preparation

1. Rinse and dry red bell peppers. Set oven to broil on high heat (500°)

2. Once oven is hot, add bell peppers and roast until skin begins to blister on all sides (be patient! it took longer than I expected it to but do not take out too early!)

3. While peppers are roasting, add olive oil, garlic cloves, salt and pepper to mason jar

4. Once peppers are roasted, place in a large tupperware sealing in heat for about 20 minutes. Once peppers have finished steaming, remove skin off pepper as well as seeds and discard. Cut peppers to preference and place in mason jar. Marinate in fridge overnight before use

5. Add chicken, lemon, olive oil, parsley, oregano, salt and pepper to a freezer bag. Seal releasing all air and massage in well. Marinate in fridge overnight

6. Once chicken is marinated, add chicken to pan on medium heat and cook all the way through (about 10 minutes flipping after 6 minutes cooking the other side for 4 minutes). Once cooked, move to a cutting board and slice chicken

7. Add cooked chicken, fresh mozzarella, homemade roasted red pepper and balsamic glaze to the wrap. Wrap and serve