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
Ingredients
- 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
Instructions
-
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.
-
Cook on each side until browned.
-
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.
-
Once chicken is browned remove from pan.
-
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.
-
Serve garnished with additional lemon zest, chopped cilantro and additional sliced almonds.
Nutrition Facts
Roasted Red Pepper Chicken with Almonds and Cilantro {Paleo, GF, DF}
Amount Per Serving
Calories 367
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 143mg48%
Sodium 500mg22%
Potassium 555mg16%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 32g64%
Vitamin A 100IU2%
Vitamin C 17.9mg22%
Calcium 65mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.