INGREDIENTS :
- 1.5 lb chicken thighs, boneless and skinless
- 4 oz goat cheese
- 1 tbsp coconut oil
- 1 tsp Pink Himalayan salt
- 1/2 tsp black pepper
- 1-2 tbsp fresh parsley, chopped
- Roasted Red Pepper Sauce”
- 4 oz roasted red peppers (in water)
- 1/2 cup heavy cream
- 2 cloves garlic
- 2 tbsp olive oil
INTRUCTIONS :
- Preheat the oven to 350 degree F.
- Combine chicken thighs, salt and pepper in a large mixing bowl. Mix well.
- Heat a large skillet to medium high heat. Add in coconut oil and lay chicken thighs in the skillet. Cook 4-5 minutes on each side.
- To make the sauce, gather roasted red peppers, garlic cloves and olive oil into a blender; blend until pureed.
- Add heavy cream to the sauce and blend once more.
- Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
- Crumble goat cheese on top of the thighs and bake for 10-12 minutes.
- Garnish with fresh parsley and serve immediately!
- For the leftovers, store in an air tight container and keep in the fridge up to 5 days.
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