Chicken in Roasted Pepper Sauce




45 Mins


– 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

Step 1

Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.

Step 2

Season the chicken with salt and paprika.

Step 3

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.

Step 4

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.

Step 5

Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.

Step 6

Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.

Step 7

Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.

This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. EVER. It is ready in 30 minutes!

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