INGREDIENTS

  • 1½ pounds of organic boneless, skinless chicken thighs
  • 2-3 organic bell peppers
  • 1 organic red onion
  • 1 Tbsp organic chili powder
  • 1 tsp organic cumin
  • 1 tsp organic paprika
  • ¼ tsp organic cayenne pepper
  • ¼ tsp organic garlic granules
  • 1 tsp sea salt
  • 1 tsp organic black or red pepper
  • avocado oil

DIRECTIONS

  1. Mix all spices in a bowl. Set aside about ¼ for the veggies.
  2. Trim and cut the chicken into strips.
  3. Put strips in bowl and coat with seasoning.
  4. Cover and place the chicken in the fridge for a few hours or overnight.
  5. Place chicken on parchment-lined baking sheet. Put under broiler for 10 minutes, then stir. Put back for 5-10 more minutes or until done.
  6. Cut up bell peppers and onion into strips.
  7. Heat large skillet over medium low heat.
  8. Add avocado oil about one and a half turns of the pan.
  9. Once oil is hot, add peppers and onion and remaining seasoning. Stir every couple of minutes. Cook about 6-8 minutes.
  10. Add chicken and juices from pan.
  11. Stir until combined and cook a few extra minutes to combine flavors.
  12. Serve on gluten-free tortillas or make into a salad. We like this recipe on organic spinach with organic heirloom yellow tomatoes, fresh organic jalepeños, organic avocado, and some hemp hearts.
  13. Enjoy!