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- 3 lbs chicken breasts or thighs boneless skinless
- 1 large garlic clove grated
- 1/2 tsp Himalayan sea salt
- ground pepper to taste
- 1 medium onion finely chopped
- 10 brown mushrooms or two portobellos, chopped
- 2 large bell peppers chopped
- 2 tsp coconut oil
Ingredients
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1. Preheat oven to 425 degrees. Rinse chicken and if using breasts cut in half lengthwise. In a large baking dish, add chicken, garlic, Himalayan sea salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
2. In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and sauté for a few minutes, stirring occasionally. Add mushrooms and sauté for a few more minutes, stirring occasionally. Add bell peppers and sauté for 5 more minutes, stirring.
3. Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too). Broil for about 5 minutes. Serve hot with cauliflower rice or more veggies.
Serving Size = 3 ounces chicken and 2 cups of vegetables