• In a heavy bottom skillet over medium-high heat, add the chicken breasts and season with salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown.

  Remove from the pan and set aside.
• Next, drizzle 1 more tablespoon of avocado oil and add the diced onion and garlic. Sauté until tender and lightly browned.
• Then place the chicken back in the pan along with the chopped kale and pour in the bone broth.

  Turn the heat to medium- low and simmer for 5 minutes while you make the roasted red pepper cream sauce.

Make the sauce

• In the bowl of a food processor or in a blender, add the drained jar of roasted red peppers, the paprika, heavy cream, salt, and pepper to taste.

  Pulse until the sauce is creamy and smooth.
• Pour the sauce into the pan and stir so that everything is combined.

  Simmer 5 more minutes and serve. Enjoy!