I found some leftover Capsicum Sauce from when I made the stuffed veggies and thought it would be a great way to spice up some chicken breasts. Even if you don’t have the capsicum sauce already, it only takes a few minutes to whizz it up.
1 golden shallot, diced finely
2 cloves garlic, crushed
1 tsp coconut oil
3 tbs Capsicum Sauce
3 small chicken breasts, halved
Sauté shallot and garlic in the oil, add chicken and brown. Add the capsicum sauce and mix through so the chicken is coated. Cover and simmer for 5-10 minutes or until chicken is cooked through. Serve with some veggies or salad.1