Roasted Stuff Pepper w Chicken

Roasted Stuff Pepper w Chicken

One of the hardest things to do when put on a restricted diet is to make extra time to prepare, buy and cook your specialized diet. I have a very busy life (who doesn't) but have figured out a way to make delicious and fast recipe's! All my meals are mostly made within a 30 minute time frame, except a bit of overnight soaking here and there, I like quick and delicious. Roasting is great for this.
Eating take away or regular food is not an option (I think the only take away I can eat is grilled fish and chips, however the use of trans fats in many commercial oils is not good).

One of the things I have learnt in my voyage of discovering healthy eating is that cooking at high heat levels will destroy many of the properties of the food, so do you better not roast higher than 140c. This is another reason I use coconut oil or olive oil (not virgin or extra virgin, just plain old olive oil) as ALL other oils go rancid when heated (you can find information on this from Dr Mercola's website). Coconut oil and regular olive oil remain stable. Extra Virgin Olive Oil is great fresh - just not heated.

The flavours of the garlic, capsicum and coconut oil roast so beautifully in this recipe. The sweetness of the carrots and tomatoes really hit that sweet tooth spot! Enjoy!

Method

1. Precook quinoa (or presoak overnight if you want quinoa to stay 'active')
2. Heat oven to 140 if a fan oven, a little higher if in a regular oven (the lower you can cook items, the more nutrients will remain)
3. Cut the top off the capsicum, empty out the seeds and stuff it (like its sorry!) with the red quinoa
4. Place the stuffed (like he's sorry!) capsicum onto a big baking dish (you may need to press him down on his bottom side so that he stands upright and wont fall over) and squish the garlic on top like a lid, with the head outward (like the photo)
5. Place onion, carrots, grape tomatoes around the capsicum
6. Place a pinch of the coconut oil and some salt over each item on the dish and put in the oven for 15mins - relax time!
7. After 15 mins check everything is cooking nicely, the capsicum should start to soften, the carrots start to shrink. Let bake for another 15 mins or until the garlic is cooked and soft
8. Heat the remaining coconut oil in a pan and throw in the chicken and leave until brown and then turn it over and cover with 1/2 lemon juice
9. Serve together with 1/2 the remaining lemon (I like adding lemon to the quinoa as I continue to eat through the capsicum)
10. Spray everything with a bit of braggs, top the chicken with coriander, salt n pepper and a dash of tabasco to taste

Ingredients

  • (All items are per person, multiply ingredients for every new person)
  • 1 chicken thigh (I prefer chicken thigh but you can use chicken breast if you prefer breast)
  • 1 red capsicum
  • 1 cup red quinoa
  • 1/2 garlic flower
  • 5 mini carrots (buy on the stem)
  • Handful of grape tomatoes
  • 1 lemon
  • 1/2 red onion, cut in half
  • 1 tablespoon coconut virgin oil
  • Braggs Liquid Animo Acid Spray
  • Salt and Pepper to taste (Himalayan rock salt or macro salt preferred - they have many more enzymes and minerals than table salt)
  • Tabasco to taste
  • Extra virgin organic olive oil to drizzle
  • Coriander to garnish

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