Chicken With Red Pepper Sauce

Tired of boring old roasted chicken breasts? Add some kick with this hearty (yet healthy) topping.

Chicken With Red Pepper Sauce
Brian Klutch

Because your broiler blasts out heat at around 500°F—the equivalent of medium-high on most grills—it’s the ideal temperature for giving meats (especially chicken) a flavorful crust while sealing in the juice. This macro-friendly meal is a perfect all-year recipe packed with protein and flavor, without any excess calories to get in the way.

Nutrition (per serving)

– Calories 350
– Protein 49g
– Carbs 11g
– Fat 11g

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Prep time

15 min.

Cook time

25 min.

  • 1 red bell pepper
  • 1 shallot, peeled and halved
  • 1 lb boneless, skinless chicken thighs
  • Olive oil
  • Salt and pepper
  • 1/2 cup light ricotta cheese
  • 1 garlic clove, chopped
  • Juice of 1/2 lemon
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 cup sliced basil

Preheat broiler with rack 4 inches from heat. Slice pepper in half length- wise; discard seeds and stem. Place pepper and shallot on a baking sheet and brush with oil. Broil until pepper skins are charred, about 4 minutes. Place in a bowl, cover, and let rest 15 minutes. Set shallots aside.

Grease baking sheet and place chicken on sheet. Brush chicken with oil and season with salt and pepper. Broil until chicken is cooked through and internal temperature reaches 165°F, about 12 minutes.

Remove skin from pepper; place pepper in blender with shallot, ricotta, 2 tbsp water, garlic, lemon juice, paprika, cumin, and salt to taste. Blend until nearly smooth. Top chicken with sauce and basil.