*Makes 3 Portions (1 portion = 4 topped peppers)

Ingredients
1 lb chicken cutlets
3 green bell peppers
1/2 cup sliced shiitake mushrooms
1 jalapeno grated
1 tbsp grated ginger
2 tbsp white miso seasoning
3 1/2 tsp sake
1/2 tbsp honey
1 tsp soy sauce
salt & pepper
1 tsp extra virgin olive oil

Instructions:

1. Preheat oven to 350 F degrees. Cut each pepper into 4 equal quarters and cut the rounded corners so that they sit more flat on the parchment paper lined baking tray. Bake for 30 -35 minutes until lightly charred. Take out of the oven and set aside. (leave the oven on)
2. Mix the grated jalapeño, ginger, sake, honey, soy sauce, and miso seasoning in a small bowl.
3. Cut the chicken cutlets into the sizes of the peppers, season them with salt and pepper and place them on top of the peppers. Apply a layer of the sauce on top of each chicken with a brush and top with sliced shiitake mushrooms.
4. Using the same bowl you just mixed the jalepenos and seasoning in, add 1 tsp of olive oil into the bowl and scrape the leftovers with the brush and glaze each mushroom on top of the chicken.
5. Place the tray back into the oven and bake for 15 – 20 minutes until the chicken is cooked through. Serve hot.

Macros Per Portion:
Calories: 217.1
Carbs: 11.2 g
Net Carbs: 8.6 g
Fat: 3.1 g
Protein: 33.4 g