This is my husband’s newest favorite thing.

My Roasted Red Pepper Sauce is something wonderful I make and have on hand for all sorts of applications, so it’s not surprising he tried using it on this. I don’t eat chicken, but he makes it for himself on occasion when I’m doing something else. Recently, he has stumbled on this combination, which he is loving now on consecutive repeat.

He cuts organic chicken breast into chunks, and sprinkles it with salt, pepper, and garlic powder, before tossing it in my Roasted Red Pepper Sauce, and then topping it with a bit of grated parmesan. He puts it in the air-frier at 375º for ten minutes.

He serves it to himself with whatever leftover salads and sides he finds in the refrigerator for a satisfying, quick, and easy meal.

He says the flavorful sauce keeps the chicken moist, and the extra chunks also freeze well.

If you don’t have an air-frier, you could experiment with baking them in a regular oven or cooking them in a skillet.

Anyway, he raves about these, and thought you might want to try them too.