Chicken with Roasted Red Peppers & Pepper Jack

This is one of those ‘recipes’ that I don’t even really consider it a recipe because of how stinking simple it is. I look at it more as a great idea! This…

10min prep

10min cook

4servings

The story This week's split

Method

Turn your grill on high and let it preheat for at least 5 minutes.
While the grill heats, place the chicken tenderloins on a tray and drizzle them with the olive oil. Toss to coat the chicken with the olive oil.
Once the grill is nice and hot (it can stay on high the whole time since these tenderloins will cook up quickly), place the chicken tenderloins on the grill, spacing them evening so they can cook evenly. Cook on one side about 4 minutes.
While the chicken cooks on the first side, cut the drained red peppers into strips. You’re looking for them to be similar in size as the tenderloins as each tenderloin will get one roasted red pepper strip on top of it.
Do the same with the pepper jack cheese. Make a strip for each of the tenderloins (the slices can get halved or cut into thirds depending on how much cheese you’d like to use).
Flip the chicken after the first 4 minutes and cook 1 minute.
Next, add 1 strip of roasted red pepper and 1 strip on pepper jack cheese to each tenderloin. Close the grill and cook another 2-3 minutes or until chicken is cooked through.
Remove the chicken from the grill and serve immediately.*

Lindsay's note *If you need to wait a bit before serving or if the cheese hasn’t fully melted but your chicken is finished cooking, just take it off the grill and tent it with some foil. Tenting is just how it sounds… make a little bend in the foil so it tents over the chicken and doesn’t touch it. This helps keep it warm and melt the cheese without the foil sticking to all the delicious toppings.

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The story

From Lindsay's kitchen, 2019

This is one of those ‘recipes’ that I don’t even really consider it a recipe because of how stinking simple it is. I look at it more as a great idea! This is perfect for weeknight meals because it comes together super quickly. I’m using chicken tenderloins in this to help speed up the cooking and ensure that all my chicken is cooked evenly. Sometimes with the big chicken breasts (nothing against big breasts 😉 ) I find that I can’t always cook them evenly and quickly on the grill. The smallest part ends up tough and dry by the time the center of the breast is cooked through.

With the help of jarred roasted red peppers, this dish has the flavor of something that took a heck of a lot longer to make than it actually did! The pepper jack cheese adds lots of creaminess and a little bit of spice… that can’t be bad!

I have to be honest… my stepdaughters did not love this version of chicken. One gave me a sideways thumb (not a thumbs up and not a thumbs down). To be fair the other one didn’t like it before she even went in because she assumed the roasted red pepper was tomato and she hates tomatoes currently… but my husband and I LOVED IT! Can’t win them all right?

Oh… this would also be a great dish to do for company. It looks fancy with roasted red pepper and pepper jack cheese topping but is super simple to put together! You could even switch it up and use hatch chiles or a roasted poblano pepper in place of the red pepper. Lots of ways to make this your own.

Who can beat a flavorful 3 ingredients chicken dish that’s so quick?!