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International
Healthy Recipes

Roasted Red Pepper Salsa until each pepper has fully cooled. Pull the
Estimated preparation time: 45 minutes core to remove it and discard the core. Also
remove and discard the seeds inside of the
Ingredients peppers. Peel the skins from the roasted
pepper flesh and discard. Dice the red
● 2-3 red bell peppers (3 will serve 8 peppers to about ¼ inch (0.6 cm) pieces,
people easily) and transfer them to a glass bowl. Add
remaining ingredients and mix well.
● 2 large, fresh garlic cloves, finely
chopped Serve cooked chicken together with
● 10 fresh basil leaves, torn or cut (can Roasted Red Pepper Salsa
substitute dried basil)
● 1 Tbsp (15 ml) red wine vinegar Do ahead tips
● 2 Tbsp (30 ml) light olive oil 1) Make the salsa one day in advance.
● freshly ground pepper to taste Cover and refrigerate, then bring it to
room temperature prior to serving.
Cooking instructions 2) Prepare the marinade a day in advance
of cooking; cover and let sit on the
Line a baking sheet with foil. Place the kitchen counter until use.
red peppers on the baking sheet in a line,
and broil them a few minutes on each side NOTE: Serving the cooked chicken with
until the peppers’ skin begins to char. Turn the salsa adds moistness, encouraging
them often until the skins are charred on tolerance. Substituting boneless thighs for
all sides (peppers can be grilled instead chicken breast may also enhance moistness
of broiled). Remove the broiled peppers, and tolerance.
and place each one in a brown paper lunch
bag. Fold the end of the bag to close it,
and place it on a wire rack or in a cool place

Nutritional facts

Chicken Breast + Roasted Red Pepper Salsa 30 g 60 g 90 g
Protein (g) 8 17 25
Fat (g) 1 2 4

Carbohydrate from sugars (g) <0.5 0.5 1
Total carbohydrate (g) <0.5 1 1

Calories 47 95 148

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