Sauteed Chicken Breast & Peppers

[ezcol_1third][/ezcol_1third]Here’s a quick tasty way to prepare chicken breast.  We added some jalapeno peppers, red bell peppers and green onions to complement our choice of spices.  This recipe is paleo-friendly and gluten-free.  Try it with our black beans, carrots and rice dish.[ezcol_2third_end][/ezcol_2third_end]

Prep time: 10 minutes Cook time: 15 minutes Yield: Serves 5

1 Lbs Chicken Breast
1 Cup Red Bell Peppers, sliced
1 Cup Green Onions, chopped
1/4 Cup Jalapeno Peppers, chopped
2 Tbsp Garlic, minced
2 Tbsp Lemon Juice
2 Tsp Coconut Oil
1 Tsp Honey
1/2 Tsp Cumin
1/2 Tsp Curry Powder
Salt & Black Pepper to taste
1. Cut chicken breasts into 1-inch cubes and season with minced garlic, cumin, curry powder, lemon juice, honey, black pepper and salt.  Marinate at least 30 minutes.
2. In a large non-stick skillet, heat oil over medium-high heat.  Add bell peppers and sautee for about 4 minutes.  Remove bell peppers from skillet and set aside.
3. Add chicken and cook for about 5 minutes; stir every 30 seconds.  Add green onions and jalapeno peppers; cook for 3 minutes.
4. Toss in bell peppers and cook with for an additional 2 minutes.  Ensure that the chicken is thoroughly cooked.

Nutrition per serving without yogurt: 141 Cals; 6g Carb; 3g Fat; 21g Protein




About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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