Sorry it’s late, but here you go…
Today’s dinner was PRETTY INCREDIBLE! I will be enjoying left overs for lunch tomorrow.
Spicy Chicken and Bell Pepper
- 2 lbs. boneless skinless chicken breasts, cut into chunks
- 2 TBSP coconut oil
- 1 tsp cumin seeds
- 1/2 each green, red, and orange bell pepper, thinly sliced <–ended up using more because I love bell peppers
- 1 tsp garam masala
- 2 tsp black pepper
- Salt
- Scallions, for garnish
For the marinade
- 1/2 cup coconut cream from a can, well mixed
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 TBSP black pepper
- 2 tsp salt
- 1/4 tsp turmeric
Place all of the marinade ingredients into a Ziploc bag and add the chicken. Shake it up and let it marinate in the refrigerator for at least 30 minutes, or up to 6 hours. In large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.
“All great change begins at the dinner table.”
