Notes
- Recipe makes 4-5 servings
INGREDIENTS
- Chicken breasts (~2 pounds, boneless, skinless)
- Cauliflower (1/2 – 1 pound of florets)
- Olive oil (1 tablespoon)
- Roasted Red Peppers (12 oz., drained & chopped) – comes in a 16 oz. jar
- Yellow Onion (1, diced)
- Garlic cloves (3-4, minced)
- Cream Cheese (8 oz.)
- Chicken broth (1/2 – 1 1/2 cups)
- Feta cheese (3/4 cup, crumbled)
- Red Pepper Flakes
- Spinach (1 cup, chopped)
- Lemon (1)
- Paprika
- Oregano
- Salt
- Pepper
- Optional: Sourdough or Pita Bread
Equipment
- Large Pot
DIRECTIONS
- Heat a large pot over medium heat. Once heated, add olive oil and onion. Sauté for 2-3 minutes, then add garlic for another 1-2 minutes.
- Add the chicken, cauliflower, red peppers, seasonings, and broth. Add broth as needed until everything is covered. Bing to a simmer, cover with a lid, and cook for 10-15 minutes or until chicken is cooked through.
- Remove the chicken and shred.
- Add spinach, crumbled feta, cream cheese, and lemon juice. Put the chicken back in the pot.
- Simmer for 5-10 more minutes, until the liquid is thickened to the desired consistency.
- Serve with sourdough bread or pita.
- Credit: Gimme Delicious
extra guac 