Chicken in Roasted Pepper Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb. chicken breast (about 4 slices (1/2 inch thick)

2 tbsp. avocado oil (or olive oil)

1/4 cup vegetable broth

1/2 medium onion

2 garlic cloves, minced

12 oz. jar of roasted peppers, divided

1/2 cup full-fat coconut milk (or cream)

1/2 cup shredded Parmesan

1 handful spinach

1/4 tsp. red pepper flakes (optional)

1 tsp. paprika (or to taste)

1/2 tsp. salt (or to taste)

Directions

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.

Season the chicken with salt and paprika.

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. Remove the chicken from the skillet.

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.

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

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

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

Nutrition

• Calories: 328 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Cholesterol: 81 mg
• Sodium: 1752 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 30 g