- 2 boneless skinless chicken breasts – cut into 1/2 inch strips
- 2 small onions – chopped
- 1 red bell pepper – cut into strips
- 1 Tbsp chopped garlic
- 1 Tbsp olive oil
- 3 tsp Paprika
- 3 Tbsp coconut milk (I used the cream part of the coconut milk from the can – if you don’t shake the can before you open it, usually the coconut cream is settled at the top and you can get a thicker sauce by just using this portion)
- 1 Tbsp coconut flour
- 1 Cup chicken broth
Directions:
- Heat 1/2 of olive oil in a skillet over medium-high heat. Add chicken and cook for about 5 minutes until there is no more pink. Then remove and set aside.
- In the same skillet, add the rest of the olive oil. Add onions, garlic and paprika. Cook for about 3-5 minutes until onions have softened
- Add coconut flour and broth. Stir it around and bring it to a simmer.
- Add the bell pepper. Cover and cook, stirring occasionally, until the peppers are softened. About 5 min.
- Add back the chicken and coconut milk. Continue to cook and stir until chicken is fully cooked and sauce is creamy. About 2 minutes.
- Enjoy!
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