I Is for Italian Herb Chicken and Broccoli with Roasted Red Pepper Sauce (Primal)

     I've been wanting to try a roasted red pepper sauce ever since I saw it in one of my vegetarian cookbooks, but Ray and I did not see eye to eye on how it should be prepared. I finally created a winner with this one. This recipe is primal because it includes grass-fed Parmesan cheese, but you can leave it out if you like. It is important not to use the stuff that's already grated because it has wood pulp, called cellulose, and that is not delicious.

(Serves 4)

 

Ingredients:

2 chicken thighs

5 cups frozen broccoli, thawed

1 tsp. + 1/2 tsp. dried basil, divided

1 tsp. + 1/2 tsp. dried oregano, divided

1 tsp. + 1/2 tsp. dried marjoram, divided

1 tsp. sea salt

1 cup grass-fed Parmesan, grated

1 jar organic roasted red peppers, drained

1 cup bone broth

 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

 

2. Sprinkle chicken with 1 tsp. each of basil, oregano, marjoram, and salt. Bake for 45 minutes, but do NOT turn oven off.

 

3. Add broccoli to roasting pan with chicken. Sprinkle with remaining herbs. Sprinkle chicken and broccoli with Parmesan cheese, if desired. Return to oven for additional 15 minutes.

 

4. To create roasted red pepper sauce, liquefy peppers in food processor or blender. Combine peppers and broth in a small sauce pan and cook over medium until heated through.