PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 4
Easy, quick, and one of the best chicken dishes I’ve tasted! Succulent chicken in the most heavenly Roasted Pepper Sauce – a high-quality meal that pairs so well with any side dish and can be mixed with pasta. Plus, you can sneak in some veggies in it, too, if desired!
INGREDIENTS
1 pound chicken breast about 4 slices (½” thick)
2 tablespoons avocado oil or olive oil
¼ c. vegetable broth
½ medium onion
2 garlic cloves, minced
12 ounces jar of roasted peppers, divided
½ c. full-fat coconut milk or cream
½ c. shredded Parmesan
1 handful spinach
¼ teaspoon red pepper flakes optional
1 teaspoon paprika or to taste
½ teaspoon salt or to taste
How to make Chicken in Roasted Pepper Sauce
Step 1: In a smoothie cup or hand chopper, puree 6-ounces of roasted pepper until smooth. Chop the rest of the 6-ounces peppers and set them aside.
Step 2: Sprinkle the chicken with salt and paprika.
Step 3: To a large non-stick skillet, heat about 2 tbsp avocado oil. Add the chicken to the skillet once the oil is hot and fry on each side for about 4 to 5 minutes until just cooked through. Set the chicken aside when done.
Step 4: In the now-empty skillet, saute the onions and garlic for about 2 minutes. Pour in the vegetable oil or chicken broth and continue to cook until the liquid has evaporated and the onions are soft. Then, add in the chopped and pureed peppers and cook for another 7 to 10 minutes, stirring often, until the mixture begins to thicken and the roasted peppers have sweetened.
Step 5: Adjust the heat to low, then add in the coconut milk along with Parmesan and spinach. Stir to combine and bring the mixture to a gentle simmer.
Step 6: Now, add the chicken back to the skillet. Spoon over the sauce and continue to simmer for another minute.
Step 7: Before serving, sprinkle over some Parmesan. Enjoy!
TIPS:
Pan-frying the chicken breasts is a little tricky. Keep in mind that the cooking time varies depending on the thickness of the chicken. If using thicker chicken pieces, fry them on each side for about 7 to 10 minutes over low heat. Pierce a sharp knife in the thickest part of the chicken to test if it is cooked through. If the juices run clear, the chicken is done.
Before adding the onions to the roasted peppers, ensure that they are soft and slightly caramelized. If needed, add in a little veggie or chicken broth.
Store this dish in the fridge for up to 4 days and reheat it on the stove over low heat. Add in a little coconut milk, veggie broth, or water if the sauce seems too thick.
I don’t recommend freezing this dish because the sauce might lose its texture after thawing.
NUTRITION FACTS:
Calories: 328kcal | Carbohydrates: 7g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1752mg | Potassium: 707mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1975IU | Vitamin C: 45mg | Calcium: 210mg | Iron: 3mg
Ingredients
- 1 pound chicken breast about 4 slices (½” thick)
- 2 tablespoons avocado oil or olive oil
- ¼ c. vegetable broth
- ½ medium onion
- 2 garlic cloves, minced
- 12 ounces jar of roasted peppers, divided
- ½ c. full-fat coconut milk or cream
- ½ c. shredded Parmesan
- 1 handful spinach
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon paprika or to taste
- ½ teaspoon salt or to taste
Instructions
Step 1: In a smoothie cup or hand chopper, puree 6-ounces of roasted pepper until smooth. Chop the rest of the 6-ounces peppers and set them aside.
Step 2: Sprinkle the chicken with salt and paprika.
Step 3: To a large non-stick skillet, heat about 2 tbsp avocado oil. Add the chicken to the skillet once the oil is hot and fry on each side for about 4 to 5 minutes until just cooked through. Set the chicken aside when done.
Step 4: In the now-empty skillet, saute the onions and garlic for about 2 minutes. Pour in the vegetable oil or chicken broth and continue to cook until the liquid has evaporated and the onions are soft. Then, add in the chopped and pureed peppers and cook for another 7 to 10 minutes, stirring often, until the mixture begins to thicken and the roasted peppers have sweetened.
Step 5: Adjust the heat to low, then add in the coconut milk along with Parmesan and spinach. Stir to combine and bring the mixture to a gentle simmer.
Step 6: Now, add the chicken back to the skillet. Spoon over the sauce and continue to simmer for another minute.
Step 7: Before serving, sprinkle over some Parmesan. Enjoy!
Notes
Pan-frying the chicken breasts is a little tricky. Keep in mind that the cooking time varies depending on the thickness of the chicken. If using thicker chicken pieces, fry them on each side for about 7 to 10 minutes over low heat. Pierce a sharp knife in the thickest part of the chicken to test if it is cooked through. If the juices run clear, the chicken is done. Before adding the onions to the roasted peppers, ensure that they are soft and slightly caramelized. If needed, add in a little veggie or chicken broth. Store this dish in the fridge for up to 4 days and reheat it on the stove over low heat. Add in a little coconut milk, veggie broth, or water if the sauce seems too thick. I don’t recommend freezing this dish because the sauce might lose its texture after thawing.
