Chicken with Roasted Red Pepper Salsa (Paleo, Whole30, Keto)

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


Roasted Red Pepper Salsa

12-ounce jar of roasted red peppers, drained (I get mine from Trader Joe’s!)

1/2 cup roasted, unsalted almonds (I used sliced, but any almonds work)

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

2 teaspoons salt and pepper


Make the roasted red pepper salsa by combining all ingredients in a food processor. Pulse for about 30 seconds until chunky. Taste for salt and add more if desired.

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.

Top the warm chicken with the roasted red pepper salsa.

Leftovers will keep in an airtight container for 5 days in the refrigerator.