Prep time: 10 minutes | Cook time: 15 minutes | Yield: Serves 5
INGREDIENTS
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 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
METHOD
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.
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
