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–+ servings

Mediterreanean Red Pepper chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Dish
Cuisine: Dairy Free, Family Friendly, Gluten Free
Ingredients Method

Ingredients
  

  • 4-6 Boneless chicken thighs or breast
  • 3 whole red peppers previously roasted
  • 2 tbsp Italian seasoning
  • 2 tbsp Coconut oil melted
  • 3 garlic cloves minced
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 tin Coconut milk (kept in the fridge for 24 hours)
  • 2 tbsp Fresh basil chopped

Method
 

  1. Take roasted red peppers, Italian seasoning, garlic, 2 tbsp coconut oil, salt and pepper and add to a food processor and blend until smooth.
  2. In a large pan add the remaining oil to pan, once warm add the chicken and cook over a medium heat for 6-8 minutes on each side until cooked through. Take the chicken out of the pan and place to one side.
  3. Add the red pepper mixture into same the pan heat through. Take the coconut cream out of the tin of coconut milk (the solid part from the top of the coconut milk) and add for the pan for a further 2-3 minutes until the sauce has thickened.
  4. Return the chicken back to the pan. Coat with the sauce and garnish with the fresh basil over the top.
  5. Serve with vegetables and/or rice.

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