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ROASTED RED PEPPER CHICKEN

Roasted red pepper chicken is an easy one-skillet meal using pantry staples that are multi-functional!  I had a jar of roasted red peppers on hand and put it to use.  I purchased the jar of peppers without a specific use in mind…it just looked good.  It is a healthy pantry item that is priced right (<$4) and versatile.  You can mix it into chicken/tuna salads, use in omelets, add into quinoa bowls, add to sandwiches, puree into a dip, serve alongside grilled meats, you get the idea!  It makes a great pan sauce when blended up with a few spices as I did on this recipe.

If you have ever lived full-time in an RV before, you know the importance of carrying multi-functional cargo.  Whether it’s a coffee mug that also serves as a wine glass or a measuring cup that works as a serving ladle…you have to pick and choose what you carry on-board.  This is the thought process behind why I picked up that can of roasted red peppers.  I didn’t know what I would do with it, but the options were unlimited!  It is a perfect pantry item for me to have on hand as I am always trying to come up with unique recipes.

I decided that I wanted to make a pan sauce for my chicken, similar to a marinara but made with these peppers instead of tomatoes.  Immediately artichokes and kalamata olives came to mind.  I typically always have artichokes and kalamatas in my pantry as well.  I love them, and they pair easily with other ingredients.  Well, at this point I might as well make a meal of it!  Cannelini beans to the rescue!  You should know by now how I feel about legumes.  They are a superfood powerhouse and underrated as a carbohydrate source.  We now have a single-skillet meal!

chicken breasts in a blended roasted red pepper sauce with artichokes kalamata olives and coconut milk

Roasted Red Pepper Chicken

Delicous one skillet meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine Italian, Mediterranean

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts seasoned on both sides with salt and pepper
  • 1 ½ tsp olive oil
  • 12 oz jar of roasted red peppers preferably packed in water (not oil), strained with water reserved
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried garlic
  • ½ tsp red pepper flakes
  • 1 tbs nutritional yeast optional
  • 15 oz can of cannellini beans strained and rinsed
  • 8.5 oz can quartered artichoke hearts strained and rinsed
  • 1 cup lite coconut milk
  • 16 kalamata olives pitted and cut in half vertically

Instructions
 

  • Combine the roasted red peppers along with the basil, oregano, thyme, salt, pepper, garlic, red pepper flakes, and nutritional yeast in a food processor. Process on high speed until smooth, using some of the canning water from the peppers if needed.
  • Heat 12” skillet over medium-high heat. Add oil and swirl to coat pan. Arrange chicken in a single layer and cook thoroughly getting a nice sear on both sides. Transfer the chicken to a plate and cover with tin foil.
  • In the same skillet over medium-high heat add the red pepper mixture and deglaze the pan by scraping up bits from the pan using a rubber spatula or wooden spoon. Next, add in the coconut milk and reduce down about 5 minutes, stirring often.
  • Stir in the cannellini beans, artichokes, and black olives. Taste and adjust seasoning as needed. Return the chicken to the pan, along with any juices from the plate.

Video

Keyword One-Skillet, Quick, Roasted Red Pepper Chicken, Single Skillet, Weeknight