Chicken with Roasted-Pepper Sauce

This might not be the best picture in the world, but if you could taste this picture, you would be in heaven!! This is such a simple dinner to whip up, but the flavor is over the top!! I made this new recipe on a night that we were running late for a concert, and we were scarfing this down, wishing we had more time to savor the amazing flavor! And there were not leftovers for the next day! My whole family loved it, even the 2 year old!! It is super healthy and takes almost no time to prepare!! I will definitely be making this again!!

Chicken with Roasted-Pepper Sauce
Everyday Food
Martha Stewart Living

2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 garlic cloves (unpeeled)
1 tablespoon red-wine vinegar
 3 tablespoons olive oil, plus more for grill
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
arugula, for garnish (optional)

1. Heat broiler. Place peppers and garlic on a foil-lined baking sheet; broil 4 inches from heat source, skin side up, until peppers are blistered and blackened in spots and garlic is soft, about 20 minutes. Let cool, about 5 minutes. Use paper towels to rub off pepper skin; squeeze out garlic cloves (discard skins.)
2. Make sauce: In a blender, combine peppers, garlic, vinegar, 2 tablespoons oil, and 3 to 4 tablespoons water; season generously with salt and pepper. Blend until emulsified.
3. Heat grill to medium; oil grates. Rub both sides of chicken breasts with remaining tablespoon oil; season generously with salt and pepper. Grill chicken, turning once, until browned and cooked through, 5 to 8 minutes per side. Serve with sauce, and garnish with arugula, if desired.

I made the chicken with this super simple recipe out of the same magazine for Roasted Asparagus with Parmesan:

Preheat oven to 450 degrees. Trim tough ends from 2 bunches asparagus. On a rimmed baking sheet, toss asparagus with 1 tablespoon olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with 1/4 cup finely grated Parmesan cheese. Roast until the asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

You will not go wrong with these recipes!