Chicken, Peppers & Onions English Muffin
This recipe is perfect for a quick, healthy lunch or snack. I love it because it’s super simple and doesn’t take long to make. The original recipe was found on hungryhappens.com: a great blog with tons of healthy and easy recipes. Since it was originally made with baked potatoes, and I’m not a huge baked potato fan (I know, weird), I decided to adapt it a tad and it was still delicious! I also added a little hot sauce on top, because that makes almost any dish better in my opinion. But if spice isn’t your thing don’t worry, it’s still great without it. The original recipe, which yields 4, can be found here.
-1 whole wheat English muffin
-1 chicken breast, sliced thin and long
-Olive oil, garlic powder, salt and pepper
-1/4 medium onion, sliced long
-1/4 green bell pepper, sliced long
-1/4 red bell pepper, sliced long
-2 slices pepper jack cheese
-Hot sauce (optional)
Yields 1 serving.
Preheat oven to 350 F.
Season the chicken with garlic powder, salt and pepper to taste. Heat 1 tsp. of olive oil in a skillet on medium heat. Add the chicken and cook for about four minutes on each side, or until chicken is cooked through. Set chicken strips aside in a bowl.
Next, in the skillet heat 1 tsp. olive oil and add the peppers and onions. Season with garlic powder, salt and pepper and sauté for about four minutes, or until the vegetables begin to brown. Add the vegetables to the bowl along with the chicken.
Line a baking sheet with aluminum foil and place the two halves of the English muffin on the sheet. Cover each half with chicken, peppers and onions. Drizzle with hot sauce and top with cheese. Place in oven until cheese is melted. Serve immediately.