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Ingredients
- 6 cups sweet mini peppers seeded and halved
- 1 large red onion sliced
- 3 oz chicken
- himalayan sea salt and pepper, cumin, garlic poweder to taste
Ingredients Per bowl
- 3 oz grilled or roasted chicken
- 1 cup roasted pepper mix
- 1 cup sauteed spinach
- 1/8 avocado slice
Ingredients
Ingredients Per bowl
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Recipe Notes
1. Toss in 2 teaspoons coconut oil, roast veggies and chicken on a large flat, rimmed baking sheet at 400 degrees f. for 15 minutes, then turn peppers and roast 5 additional minutes. Take veggies out if chicken is still pink, and leave chicken back in until cooked through.
2. Sauté spinach in a separate pan and mix into the onion and pepper mixture.
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