Summer calls for light meals – and simple recipes! This one has delicious kick and leaves you feeling satisfied without weighing you down.
Fresh veggies and some shredded chicken get sauteed up in olive oil with a mix of spices you will love!
After we finished eating, my sister and I realized we could have a million variations of this – pineapple, lime juice, cilantro added on top (which we have every intention of trying out as soon as possible!). Green onions, celery wedges, and julienne carrots – pretty much anything you can think of that you would enjoy! Serve it over ice-burg lettuce, or chopped cabbage to keep it Whole30, or stuff it into a soft tortilla to make fajitas.
With only about 20 minutes from start to finish, this makes a quick lunch or a nice light supper and doesn’t heat up the kitchen too much in the heat of the day.
- 3 sweet bell peppers (any colour)
- 1 small onion
- 2 cups shredded chicken
- 2 tbsp olive oil
- 1 tsp each: paprika, cumin, oregano, garlic powder, chili powder
- cilantro or parsley to top
Heat olive oil and add onions, sautee 2 minutes. Add peppers and stir-fry until soft. Add spices and stir 1 more minute. Mix in shredded chicken and let heat through (about 2 minutes). Spoon over bed of lettuce or cabbage, and enjoy!
(If you are doing fajitas, add some cheese and sour cream – it’s delicious!)