~ Whole Food for 7
1 1/2 lb. boneless skinless chicken breasts
3 bell peppers, any color
1 large onion
1 T. minced garlic
3 T. olive or avocado oil
1 1/2 T. chili powder
1/2 t. cumin
3/4 t. onion powder
3/4 t. paprika
3/4 t. salt
1/4 c. minced cilantro (optional)
Preheat oven to 400 degrees. Line rimmed baking pan with parchment paper.
Slice chicken, bell peppers, and onion into thin, bite-sized pieces, then stir in a mixing bowl with minced garlic and oil. Sprinkle with chili powder, cumin, onion powder, paprika, and salt; toss until evenly coated.
Spread chicken mixture on prepared pan and bake 20 minutes, or until chicken is no longer pink and veggies are tender. Remove from oven and sprinkle with cilantro before serving.
Notes: A tasty way to serve this is over spiralized sweet potatoes sauteed in coconut oil and seasoned with salt, pepper, cumin, and coriander, with avocado dressing as an optional condiment. You can also serve it with a pot of rice or just as is. Be sure to click the Whole Food for 7 source link under the picture to get more recipes that would pair well with this dish. I skip the parchment paper and use Pampered Chef's stoneware instead.
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