Red Pepper Cups with Pesto Chicken Salad
with balsamic roasted broccoli
- Broccoli - 1 1/2 lbs , florets
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes - 1/4 tsp
- Lemon juice - 1 tsp
- Celery - 2 stalks , finely chopped
- Rotisserie chicken - 1/2 , meat shredded
- Bell peppers, red - 4 , sliced in half from stem to base
- Mayonnaise, paleo-friendly - 3 Tbsp
- Pepitas / pumpkin seeds - 1/3 cup
- Pine nuts - 2 Tbsp , sub walnuts
- Garlic - 1 clove , peeled
- Basil, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 4 Tbsp
Broccoli / Celery / Rotisserie chicken / Bell peppers - (If prepping right before cooking, get the oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make pesto - (This makes enough for 2 nights.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Heat oven to 425F / 218C.
Toss the broccoli with cooking oil, vinegar, red pepper flakes, and some salt and pepper. Spread it out on a sheet pan. Roast, shaking the pan halfway through cooking, until golden and tender, ~25 minutes.
While the broccoli roasts, whisk together the pesto (reserve half for Tuesday night) and mayonnaise. Gently fold in the chicken and celery. Taste and season with some salt and pepper, if needed.
When the broccoli is done roasting, squeeze lemon juice (portion for broccoli) over top.
Divide the bell pepper halves between serving plates. Fill with chicken salad and top with pepitas.
Serve bell peppers with broccoli on the side. Enjoy!