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pepper chicken

Red Pepper Chicken Skillet

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes


  • 2 tbsp coconut oil divided
  • 2 cloves garlic minced
  • 2 large red bell peppers diced
  • 1/2 cups chicken broth
  • ½ cup full fat coconut milk
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1 large bunch asparagus trimmed and sliced
  • 1 lb boneless skinless chicken breasts
  • ¼ cup fresh cilantro


  1. Place 1 tbsp coconut oil in a large pot over medium heat. Add diced garlic and red pepper and saute for 6-7 minutes, or until soft. Place in the blender with chicken broth, vinegar, and coconut milk and blend until smooth.
  2. Add remaining coconut oil, and chicken to the skillet and saute for 6-7 minutes, or until no longer pink. Add asparagus and saute for another 5-6 minutes to soften.
  3. Add in blended pepper mixture. Bring the mixture to a boil, and then reduce to medium heat. Simmer for 5-10 minutes to thicken.
  4. Top with extra cilantro and enjoy!