- 1 large red bell pepper, sliced in half, ribs and seeds removed
- 1/2 cup roasted, unsalted almonds
- 1/2 cup fresh parsley
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt (or more to taste)
- (4) 6-ounce chicken breasts, pounded to an even thickness (I get my organic, hormone + antibiotic free chicken from ButcherBox, which I highly recommend!)
- 1 tablespoon olive oil
- 2 teaspoons salt and pepper
- Heat your oven to 475ºF.
- Place your bell pepper cut side DOWN on a rimmed baking sheet. Roast dry for 20-25 minutes, until charred. Cover the roasted bell pepper with a bowl after it’s done roasting to create steam, and let sit for 5 minutes. Remove the bowl, and peel off the skin.
- Heat a you cast iron skillet over medium 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, about 7-9 minutes per side. Remove from heat and allow the meat to rest for 5 minutes.
- Make the mediterannean salsa by combining the roasted red bell pepper and the remaining salsa ingredients in a food processor. Pulse for about 30 seconds until chunky. Taste for salt and add more if desired.
- Top the warm chicken with the mediterannean salsa.
- Leftovers will keep in an airtight container for 5 days in the refrigerator.
Substitution for red wine vinegar: apple cider vinegar, white wine vinegar