Chicken Veg Bowl Ft. Dad’s Creamy Red Pepper Sauce

– Cooked Rice

– Sliced Cucumbers

– Chopped Bell Peppers

– Peeled & Grated Carrots

– Halved Cherry Tomatoes

– Tzatziki

We also added grilled veggie skewers with onion, zucchini, and mushrooms.

–2 roasted peppers 

– 2 Tbsp liquid from pepper jar

– ½ pint Grape Tomatoes

– ½ Red Onion, diced

– 2 Cloves Garlic

– 1 Tbsp Olive Oil

– Juice ½ Lemon

– ¼ c. 0% Plain Greek Yogurt

– ½ tsp Sugar

– Salt

– Pepper

– 1 Handful Fresh Basil Leaves

1. Marinate chicken cubes for ~1+ hours in a Zip Locked bag. Transfer to chicken skewers and grill over medium heat until they reach a minimum internal temp of 165 degrees F. If you are making veggie skewers, they will take about half the time of chicken, rotated fairly frequently to prevent burning.

2. In a small saucepan, over medium heat, combine about 1-2 Tbsp of oil, onions, the cherry tomatoes, the garlic, and some salt and pepper. Heat until the onions are soft and slightly carmelized.

4. Transfer the onions, garlic, and cherry tomatoes to a blender, add the remaining ingredients for the roasted red pepper sauce. Blend until smooth around 60-90 seconds. Salt and pepper to taste. 

5. Assemble bowls with cooked rice, veggies, chicken, and top with Dad’s Roasted Red Pepper Sauce and some store bought Tzatziki.