– 1 lb. chicken breast about 4 slices (½ inch thick)
– 2 tbsp. avocado oil or olive oil
– ¼ cup vegetable broth
– ½ medium onion
– 2 garlic cloves, minced
– 12 oz. jar of roasted peppers, divided
– ½ cup full-fat coconut milk or cream
– ½ cup shredded Parmesan
– 1 handful spinach
– ¼ tsp. red pepper flakes optional
– 1 tsp. paprika or to taste
– ½ tsp. salt or to taste
Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through.
To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.