Roasted Red Pepper Chicken
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 a 12” skillet over medium-high heat. Add oil and swirl to coat the 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 for 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.