Roasted Chicken and Bell Pepper Paté

Life gets busy.

We have loved ones to tend to, a home to upkeep, a job to attend, and the list goes on. We don't always have time for a sit-down meal, and so I often keep a container of a spread-of-sorts in my refrigerator, something I can quickly snack on with a piece of toast to help me out on the busy days. I don't think we should have to give up nutrition and resort to a dry, tasteless granola bar when in a rush. Think egg salad you can top with arugula, or diced sweet onion and tomatoes with a sprinkle of sea salt.. Who says toast isn't filling enough to be a proper lunch? This roasted chicken paté keeps for a good 4 to 5 days in the refrigerator, and makes for a delicious quick bite. Enjoy!

Roasted Chicken and Bell Pepper Paté

Ingredients

4 cups roasted chicken (rotisserie or poached is fine, too)

2 Tablespoons soy sauce

2 teaspoons onion powder

1 teaspoon cayenne pepper

1 1/2 cups shredded cheese 1 cup mayonnaise, or per preference of creaminess

1 onion, roughly chopped

1 red, orange or yellow bell pepper, finely chopped

Salt and Pepper, to taste

Directions:

1. In the bowl of your food processor or blender, throw in all ingredients except the finely chopped bell pepper and the salt and pepper.

2. Blend until just combined. Taste the spread, add salt and pepper to taste, and blend again.

3. Remove from your blender or food processor bowl and mix in the finely chopped bell peppers with a spoon. Enjoy with toast.