Creamy Feta And Roasted Red Pepper Chicken And Cauliflower




total time


1 tablespoon olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

1/2 lbs cauliflower florets

12 oz jar of roasted red peppers, drained and chopped

2 lbs chicken skinless

1 1/2 teaspoon paprika

1 teaspoon oregano

1 1/2 teaspoon sea salt

1/2 teaspoon black pepper

Red pepper flakes, to taste - about 1 teaspoon

2 cups low sodium broth, plus more as needed

1 cup chopped baby spinach

3/4 cup crumbled feta

8 oz cream cheese

Juice of 1 lemon


1. Heat a large pot over medium heat with olive oil. Add onions and garlic and sauté for 3 minutes

2. Add cauliflower, chicken, red peppers, seasonings and broth. Add more broth as needed until everything is fully covered. Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until the chicken is cooked through to 165 degrees Fahrenheit

3. Remove chicken and shred with fork

4. Return chicken to pot along with spinach, feta, cream cheese, and lemon juice. Simmer for 5-10 more minutes to allow liquid to thicken a bit. Serve with fresh pita or bread and enjoy!





total time
Start Cooking