This meal is so tasty…you won’t even miss the tortillas.
- 1-1/2 pounds skinless, boneless chicken breast
- 2 Tablespoons coconut oil
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 orange bell pepper, coarsely chopped
- 1 medium white onion, coarsely chopped into strips
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 2 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon oregano
- cooked black beans (canned is fine, with no sugar added)
- shredded cheese and/or sour cream for garnish, if desired
In a large skillet, heat coconut oil and a little water over medium heat, add chicken breasts. Sprinkle with a little salt, and cook until done (no pink remains).
Remove chicken breast and shred with a fork.
Using the same skillet, dump out any remaining water from the chicken, add about 1 Tbsp of coconut oil, and melt over medium heat. Add bell peppers, onion, and garlic. Cook for about 10 minutes, or until peppers are tender and onions begin to caramelize slightly. Add chicken back to skillet with the peppers and onions. Add the cumin, chili powder, and oregano. If needed add a little water…the spices should make a slight sauce that coats the veggies and chicken. Cook until the vegetables are tender.
Garnish with a little shredded cheese and/or a dollop of sour cream. Serve with cooked black beans.
Serves 6 to 8.
*Sugar-Free/Grain-Free