Remove the chicken breasts from their packaging and place them on a large plate or cutting board. Pat the breasts dry with paper towels then sprinkle both sides with sea salt and black pepper. Set aside while you’re preparing the sauce.

Heat one tablespoon of avocado oil over medium heat in a large skillet on the stove top (I use a 12-inch nonstick skillet).

Add the chopped onion and sauté, stirring occasionally, until softened and it begins to turn golden brown, about 5 to 8 minutes. Stir in the minced garlic and cook for another 2 to 3 minutes.

Transfer the onion and garlic mixture to a high powered blender or a food processor along with the remaining ingredients for the sauce (roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if adding), lemon zest, and sea salt). Blend until the sauce is completely smooth.

Using the same skillet you used to sauté the onion and garlic, place the skillet back on the stove top and heat over high heat. Add 2 tablespoons of avocado oil and wait for a few minutes while the oil heats up.

Carefully place the chicken breasts on the hot skillet and cook for 4 minutes per side, or until both sides of the breasts have a golden-brown crust. If the chicken starts becoming too dark at any point, reduce heat to medium-high heat. Once both sides are golden-brown, reduce the heat to medium-low and continue cooking for a few minutes to allow the skillet to cool down (this prevents the sauce from bubbling out of control once it hits the skillet).

Cook chicken in the sauce for 6-8 minutes, flipping once or twice. The sauce should be bubbling but should not be boiling out of control. Add the baby spinach and tomatoes. The spinach will overwhelm the skillet at first but it will become easy to stir into the sauce once it begins to wilt. Cook until the chicken is cooked through, about another 2 to 3 minutes.

Use a digital thermometer to check the internal temperature of the chicken breasts. Chicken is cooked through once it reaches 165 degrees Fahrenheit.

Taste the sauce for flavor and add more salt, pepper, or lemon juice to your personal taste.

Serve roasted red pepper chicken with rice, mashed potatoes, or pasta noodles to soak up the sauce. Sprinkle with julienned fresh basil leaves if you’d like. If you do cheese, sprinkle some freshly grated parmesan cheese or mozzarella cheese over the dish. I also like serving the chicken with roasted vegetables or steamed vegetables. Broccoli, asparagus, and green beans are all great vegetable side dish options.