Paleo, Whole30 and Keto Chicken with Roasted Red Pepper Salsa – a healthy and quick 30 minute dinner recipe! Chicken breasts topped with a roasted red pepper, almond and red wine vinegar salsa. Gluten free, grain free, dairy free, sugar free.
We have chicken for dinner more than any other protein. At least 3 times a week. It’s healthy, versatile, affordable and my 2 year old loves it. I’m constantly thinking up new ways to keep the chicken dinner recipes fresh and interesting. Some favorites in the past have been my paleo + whole30 chicken piccata, paleo rosemary honey mustard chicken and my paleo lemon honey chicken and asparagus skillet.
This paleo + whole30 chicken with roasted red pepper salsa is my newest favorite way! It’s ready in 30 minutes, so it’s quick. Plus, it’s made with ingredients I almost always have in my pantry and refrigerator.
I start off with organic chicken breasts. I get mine frozen at Costco. The chicken breasts are always HUGE! Way more than 1 person needs to eat. I cut them in half lengthwise, and it’s a much better portion size. Plus, this saves on cooking time and money!
I sear them off in a large skillet until golden brown.
I make this paleo + whole30 chicken with roasted red pepper salsa with jarred roasted red peppers. Trader Joe’s has great ones that are Whole30 approved. You could also roast your own, but on busy weeknights I find myself reaching for the jarred to save on time.
The rest of the salsa is made with roasted almonds, tomato, garlic, parsley, red wine vinegar, olive oil, salt and pepper. I pulse it in the food processor, and the salsa is ready in less than 1 minute.
I like to leave my salsa chunky. That way I can see all the delicious ingredients. If you’re more of a sauce person, you could keep pureeing it until it is completely smooth. Up to you.
This is a great healthy living, clean eating recipe the whole family will love. Paleo, whole30 approved, keto, gluten free, grain free, dairy free, sugar free.Print
Roasted Red Pepper Salsa
12-ounce jar of roasted red peppers, drained (I get mine from Trader Joe’s!)
1/4 cup of tomato (about 1 medium fresh tomato, or use canned whole or diced tomatoes)
1/4 cup fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt (or more to taste)
(4) 6-ounce chicken breasts, pounded to an even thickness
1 tablespoon olive oil
Heat a large skillet over medium high heat. Season the chicken with salt and pepper. Add the olive oil to the warmed skillet, and cook the chicken until golden brown and it has an internal temperature of 165ºF using a meat thermometer, about 7-9 minutes per side. Remove from heat and allow the meat to rest for 5 minutes.
Leftovers will keep in an airtight container for 5 days in the refrigerator.
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