Servings : 4
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
- 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.
- Visit Chicken in Roasted Pepper Sauce Recipe @ cooktoria.com for full instructions.