5 from 1 vote
Roasted Red Pepper Chicken with Almonds and Cilantro {Paleo, GF, DF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Seven ingredient roasted red pepper chicken is made with chicken thighs cooked in a super creamy roasted red pepper sauce with almonds and coconut milk. The ultimate dinner party meal. Easy to make and fit for a crowd. Paleo, Gluten-Free and Dairy-Free.
Course: Dinner
Cuisine: American
Servings: 6
Calories: 367 kcal
Author: Vicky Berman
  • 1 tablespoon extra virgin olive oil
  • 2 pounds boneless skinless chicken thighs
  • 2 jars roasted red peppers
  • 1/2 cup coconut milk
  • 3/4 cup toasted sliced almonds
  • 1/2 tsp salt
  • pepper
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • 1 lemon zested
  • For garnish: additional lemon zest sliced almonds and handful chopped cilantro
  1. Heat olive oil in large pan (preferably cast iron) over medium-high heat. Add chicken thighs, placing them side by side, not overlapping once oil is hot.
  2. Cook on each side until browned.
  3. While chicken is cooking to the food processor add roasted red peppers, coconut milk, sliced almonds, salt, pepper, 2 tablespoon olive oil, garlic, lemon juice and zest. Process until pureed and smooth.
  4. Once chicken is browned remove from pan.
  5. To the pan add the roasted red pepper sauce and bring to a boil. Reduce heat, add chicken back to pan with the sauce and cook for an additional few minutes until chicken is cooked through.
  6. Serve garnished with additional lemon zest, chopped cilantro and additional sliced almonds.