Keyword: One-Skillet, Quick, Roasted Red Pepper Chicken, Single Skillet, Weeknight
Ingredients
1 ½poundsboneless skinless chicken breasts seasoned on both sides with salt and pepper
1 ½tspolive oil
12ozjar of roasted red pepperspreferably packed in water (not oil), strained with water reserved
1tspdried basil
1tspdried oregano
½tspdried thyme
½tspsalt
½tsppepper
½tspdried garlic
½tspred pepper flakes
1tbsnutritional yeastoptional
15ozcan of cannellini beans strained and rinsed
8.5ozcan quartered artichoke hearts strained and rinsed
1cuplite coconut milk
16kalamata 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.