This chicken dish is warm and comforting and full of delicious spices, such as turmeric, cinnamon and smoked paprika. Serve this dish over a bowl of cauliflower rice or with a batch of roasted tomatoes and dig in!
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 tablespoon coconut oil
1 medium yellow onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 pound of boneless & skinless chicken breast, diced
1 medium red bell pepper, seeded & diced
1 cup cremini mushrooms, sliced
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
5 fresh basil leaves, minced
½ cup fresh cilantro, minced
4 tablespoons avocado oil
Add coconut oil to a large skillet or Dutch oven and bring to medium-low heat.
Add diced onion and minced garlic and sauté until it begins to get soft, about 5 minutes.
Add diced chicken and sauté until it begins to brown, about 5 minutes.
Add bell pepper and mushrooms and season everything with the salt, pepper, turmeric, smoked paprika and cinnamon.
Reduce heat to low and simmer until everything is soft and the chicken is cooked through, about 15 minutes.
Remove from the heat and stir in minced basil and cilantro.
Serve between 4, with a tablespoon each of avocado oil, storing any leftovers in a glass container in the fridge for up 3 days.
Net Carbs: 5