– ▢1.5 to 2 lbs boneless skinless chicken breast – ▢3 Tbsp avocado oil, divided – ▢1 large yellow onion, chopped – ▢5 large cloves garlic, minced – ▢1 (16-oz) jar roasted red bell peppers, drained – ▢½ cup sun-dried tomatoes, drained, optional – ▢1 (15-oz) can full-fat coconut milk** – ▢¼ cup dry white wine, optional – ▢1 tsp lemon zest, optional – ▢1 tsp sea salt, to taste – ▢1/4 tsp black pepper – ▢1 cup cherry tomatoes, optional – ▢5 ounces baby spinach, optional – ▢1 cup fresh basil, chopped, optional
Place the chicken breasts on a large dish or cutting board. Dry the breasts with paper towels and season both sides with sea salt and black pepper. Set aside while making sauce.
In a 12-inch nonstick pan, heat 1 tablespoon avocado oil on medium.Sauté chopped onion for 5–8 minutes, turning occasionally, to soften and brown. Add minced garlic and simmer 2–3 minutes.
Blend or process onion and garlic with roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if used), lemon zest, and sea salt.
Blend sauce smooth.Replace the stove skillet you sautéed onion and garlic in and heat over high heat. Heat 2 teaspoons avocado oil for a few minutes.
Carefully place the chicken breasts on the warm skillet and cook for 4 minutes per side until golden brown. If chicken blacks, lower heat to medium-high.
After both sides are golden-brown, reduce the heat to medium-low and simmer for a few minutes to cool the skillet (this stops the sauce from boiling).
Carefully cover browned chicken breasts with skillet sauce. Use a splatter screen now since the sauce will splatter if the skillet is hot.
Flip chicken once or twice in sauce for 6-8 minutes. The sauce should bubble but not boil over. Add baby spinach and tomatoes.
The spinach will flood the skillet, but after it wilts, it will be easy to incorporate into the sauce. Cook for 2–3 minutes to finish cooking the chicken.
Check chicken breasts' interior temperatures with a digital thermometer. A 165-degree chicken is done.
Taste the sauce and add salt, pepper, or lemon juice. For sauce absorption, serve roasted red pepper chicken over rice, mashed potatoes, or spaghetti. You can add julienned fresh basil.
Add freshly grated parmesan or mozzarella. Serving chicken with roasted or steamed vegetables is wonderful. Green beans, asparagus, and broccoli are terrific sides.