Stuffed Chicken with Spicy Roasted Pepper Sauce!

So today was…weird.  I got up for Body Pump and felt great!  Then…I slowly died 😦 I became increasingly exhausted as the day dragged on…ever felt that way?? Like the energy was just seeping out of every pore!

I also went to my annual GI appointment to get an update from my doctor on my status.  He was pleased with my progress, but it all comes down to my blood test on Friday!  If I have good numbers (average for the Celiac marker), no tests.  Buuuuuut, if they are still abnormal (which I am predicting), then I am due for another EGD and possibly a colonoscopy…ugh.  I’ll keep ya posted 😉 I’m sure you’re dying to know!!

I got home early from work because my appointment was in the afternoon, and I was so tired, I didn’t even want to make dinner!  I ended up eating quite a bit…that made my tummy mad, and I went to bed at 9PM and woke up at 6AM!  I guess my body needed it.  This is my “lucky week” if you know what I mean, so it is all making sense.

I decided to make a lengthy dinner since I had the time, and I wanted to treat Hubby.  So Stuffed Chicken with Spicy Roasted Pepper Sauce it was!

Stuffed Chicken with Spicy Roasted Pepper Sauce (inspired by Clean Eating Mag)

– 3 red bell peppers (I used 8 baby bell peppers)

– 1 tbsp olive oil

– 1 tbsp balsamic vinegar

– 1 cup chicken broth

– 2-3 cloves of garlic, chopped

– 1/2 jalapeno pepper, seeded, chopped (I used crushed red pepper flakes)

– 1/2 tsp dried Italian seasoning (we used Spicy Spaghetti Seasoning)

– sea salt, ground black pepper to taste

– 2 boneless skinless chicken breasts

– 2 tbsp goat cheese (we used our blueberry cinnamon goat cheese)

– 6-8 asparagus spears

Method:  Preheat oven to 400 degrees and roast peppers, turning after 20 minutes.  Remove from oven and place in an inverted glass bowl covered in plastic wrap.  Let sit for 10 minutes, then peel and seed peppers and slice them lengthwise. Set aside 4-6 strips.

Place the remaining strips of bell peppers, oil, vinegar, broth, garlic, and jalapeno into a blender (I used the VitaMix) and blend up.  Pour the mixture into a saucepan and bring to a simmer.  Add in Italian seasoning, salt, and pepper and cook for 10 minutes.

Meanwhile, lay the chicken on a cutting board and butterfly it.  Open the chicken breast open until it is flat, then layer in the goat cheese, asparagus spears, and bell peppers.  Close the chicken and place it into a casserole dish.  Cover the chicken with half of the above oil/vinegar mixture and place it in the 400 degree oven to bake for 35 to 40 minutes until the chicken is cooked through.  Pour the additional sauce over top the chicken to serve. Enjoy!

I served ours with roasted sweet potato, asparagus, and broccoli…this really rounded out the evening…good night’s sleep, now I gotta get out for a quick run to get me back in the groove!

I also got another AWESOME surprise in the mail!!  NATURALLY NUTTY!

Cinnamon Vanilla Sunflower Seed Butter and Pepita Seed Butter, I can’t wait to try these!!

Have you ever felt out of sorts?? What brought you back??