1 lb free range organic chicken breast or chicken tenders
2 red bell peppers
2 – 3 tbs Pine nuts
Salt and pepper
Cut red bell peppers in half and remove seeds. Place cut side down and place in a 425 F degree preheated oven for 15-20 minutes. Skin should start to blacken.
Remove and allow to cool for a few minutes. Carefully remove outer skin and add skinless bell peppers into a food processor (or into a bowl and use an emulsion blender.)
Add a little less than 1/4 cup extra virgin olive oil and 2-3 tbsp of pine nuts. Add salt and pepper to taste. Blend until smooth.
Salt and pepper chicken to taste and place on a hot grill (or grill pan.) Cook 4-5 minutes per side or until internal juices run clear.
Add grilled chicken to plate and top with a few tablespoons of roasted red pepper sauce. Serve with grilled asparagus or side vegetables of your choice.