Description
A gluten-free, low-carb, Paleo Southwestern Chicken dish served with sauteed peppers and onions. This easy recipe is done in less than 30 minutes!
Ingredients
Scale
- 4 boneless chicken breasts
- 2 tablespoons of coconut oil
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 2 medium yellow onions, julienned
- salt & pepper
- Guacomole {optional}
- Pico de Gallo {optional}
Instructions
- Heat a large skillet to medium high heat. Pat dry chicken breasts and season with salt & pepper on both sides.
- Add 1 tablespoon of coconut oil to the large skillet, once melted add chicken breasts to the pan and saute for 5-6 minutes per side or until there is no more pink in the middle.
- Remove chicken from the pan and place on a plate. Next add 1 tablespoon of coconut oil to the skillet you just sautéed the chicken.
- Once oil is melted, add yellow pepper, red pepper, and onions. Saute for 5-7 minutes at medium high heat. Season with salt & pepper.
- To serve, place pepper and onion mixture on a plate with the chicken breast on top.
- Serve with a side of Pico de Gallo or homemade Guacamole!
