Chicken Chili Fajita Bowl
Phase 3 | Serves 4
Prep time: 10 minutes Total time: 20 minutes
Ingredients
2 tablespoons coconut oil
1 pound boneless, skinless chicken breasts, cut into bite‐size pieces
3 bell peppers, seeded and cut into long, thin strips
1 medium white onion, sliced
1⁄4 to 1⁄2 teaspoon mild chili powder, or to taste
1⁄4 teaspoon sea salt, or to taste
2 tablespoons coconut aminos
2 cups cooked wild rice (optional)
2 avocados, diced
Directions
Heat a heavy-bottomed skillet over medium heat and when hot, heat the coconut oil and sauté the chicken, stirring often, for about 5 minutes, until lightly browned. Add the bell pepper, onion, chili powder, salt, and coconut aminos. Stir well and cook for about 5 minutes more, until the onion is soft and the chicken is cooked through. Serve over wild rice, if using, and top with avocado. Omit wild rice for lunch on Phase 3.
Phase 3 | Serves 4
Prep time: 10 minutes Total time: 20 minutes
Ingredients
2 tablespoons coconut oil
1 pound boneless, skinless chicken breasts, cut into bite‐size pieces
3 bell peppers, seeded and cut into long, thin strips
1 medium white onion, sliced
1⁄4 to 1⁄2 teaspoon mild chili powder, or to taste
1⁄4 teaspoon sea salt, or to taste
2 tablespoons coconut aminos
2 cups cooked wild rice (optional)
2 avocados, diced
Directions
Heat a heavy-bottomed skillet over medium heat and when hot, heat the coconut oil and sauté the chicken, stirring often, for about 5 minutes, until lightly browned. Add the bell pepper, onion, chili powder, salt, and coconut aminos. Stir well and cook for about 5 minutes more, until the onion is soft and the chicken is cooked through. Serve over wild rice, if using, and top with avocado. Omit wild rice for lunch on Phase 3.
