Spicy Chicken and Bell Pepper

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.”

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I’m a 36 year old kid at heart. I reached a low point in my life where I felt like I needed to take control before I didn’t have the choice, and that’s when I decided that I needed to change my lifestyle. It’s going to be my life long goal to always achieve optimum health…I am still young after all. Here I am, over one year into my Paleo journey, and I never felt better.

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