INGREDIENTS
6 boneless skinless Chicken Thighs
12 mini Bell Peppers
6 TBSP roasted Red Pepper
3 TBSP Olive Oil
Salt, Pepper (to taste)
Rice
DIRECTIONS
1.Place chicken and peppers on large baking sheet.
2.Top each chicken thigh with 1 TBSP of red peppers .
3.Roast with olive oil, salt and pepper at 450* for 35 minutes
4.Serve over rice.