roasted red peppers with goat cheese. lemon pepper chicken with parsley. red barn salad.

  

during the week while ben is busy studying, i find chicken is my go-to starter meal. it's healthy, affordable, delicious and we always keep some in the freezer. there are so many different flavors you can pair with chicken, and this lemon pepper with parsley is hard to beat.  paired with these roasted red peppers and goat cheese, and a fresh side salad..and you've got yourself one fabulous meal.

what ya need:

4 bone in chicken thighs

1 lemon

1 onion

parsley

salt & pepper

2 red peppers

goat cheese

hearts of romain

garlic

olive oil

white pepper

wash your peppers and place onto a baking dish and into the oven for 30 minutes at 500 degrees. once your peppers are finished, take them out of the oven to rest and cool. if you're in a hurry place your baking dish in the refrigerator. once the peppers have cooled, peel the skins and rid of the seeds. lay the peppers flat, add goat cheese to the center and then roll from the bottom up. 

 

 while your peppers are cooling, get started on your chicken.  wash the chicken thighs and place them into a baking dish.  sprinkle each side with salt and pepper, then add the juice from half a lemon and finely chopped parsley. garnish on top with lemon slices for more flavor. place the chicken into a 350 degree oven for 30 minutes. 

 

while the chicken is in the oven and your peppers are cooling, start prepping your salad. finely chop 1 clove garlic and add it to the bottom of the salad bowl. add olive oil, salt, white pepper and the juice from the other half of your lemon. this red barn salad dressing is so versatile you can mix in just about anything. apples, avocado, mangos, just to name a few..but i am on a hearts of palm kick right now so that's what we used. i prefer hears of romaine lettuce, but spinach and arugula are also wonderful.

ENJOY!!!