Servings
2
Cook Time
25
Prep Time
15

Because your broiler blasts out heat at around 500°F—the equivalent of medium-high on most grills—it's the ideal temperature for giving meats (especially chicken) a flavorful crust while sealing in the juice. This macro-friendly meal is a perfect all-year recipe packed with protein and flavor, without any excess calories to get in the way.

Nutrition (per serving)

- Calories 350
- Protein 49g
- Carbs 11g
- Fat 11g

Makes 2 Servings
Prep Time: 
15
Cook Time: 
25
Ingredients 
1 red bell pepper
1 shallot, peeled and halved
1 lb boneless, skinless chicken thighs
Olive oil
Salt and pepper
1/2 cup light ricotta cheese
1 garlic clove, chopped
Juice of 1/2 lemon
1 tsp paprika
1/2 tsp cumin
1/4 cup sliced basil
How to make it 

Preheat broiler with rack 4 inches from heat. Slice pepper in half length- wise; discard seeds and stem. Place pepper and shallot on a baking sheet and brush with oil. Broil until pepper skins are charred, about 4 minutes. Place in a bowl, cover, and let rest 15 minutes. Set shallots aside.

Grease baking sheet and place chicken on sheet. Brush chicken with oil and season with salt and pepper. Broil until chicken is cooked through and internal temperature reaches 165°F, about 12 minutes.

Remove skin from pepper; place pepper in blender with shallot, ricotta, 2 tbsp water, garlic, lemon juice, paprika, cumin, and salt to taste. Blend until nearly smooth. Top chicken with sauce and basil.