Submitted by: Amy Martin
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 4
Yummy - my whole family (except the picky teenager) likes this one!
4 chicken breast
15 1/2 oz. canned black beans
1 shallots
1 med. red bell pepper
1 med. green bell pepper
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. sea salt
I created this and never measure-I just eye it on how much seasoning to use. If you like it spicy add more chili powder, if not add less. I chop the onion and two peppers very finely and then add some sea salt and a little of the other seasonings into skillet. I sauté this in a tsp. of coconut oil until soft. I then cover the chicken breasts in the seasonings- again put on how much or little you like. I add them to the skillet with peppers and onion and cook for about 3 mins. I then add the black beans with juice-this helps the chicken stay moist. Cook until no longer pink. I then measure out 5 oz. of chicken and an overflowing 1/2 cup of bean mixture to get five protein and one carb.-if you need 2 carbs. measure 1 cup. To get my fat I add guacamole(mushed avocado with sea salt) on top. If you are doing dairy you could add raw cheese which is yummy too-just measure out the amount of oz. you need for your ratios per protein/carb/fat.
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