Ingredients:

2 boneless, sliced. 

1 tbsp. cumin

1 tsp. garlic powder

4 tbsp. extra-virgin olive oil

2 tbsp. virgin coconut oil

2 tbsp. coconut aminos

1 red bell pepper, sliced.

1 green bell pepper, sliced.

1 yellow onion, sliced.

Pink salt and pepper to taste

2 cups cauliflower rice

Servings:  2

Ready In:  45 mins

Instructions:

Step #1:  In a bowl, mix cumin and garlic powder and also cut the chicken into strips.

Step #2:  Coat chicken in olive oil and roll in the cumin garlic mixture. Marinate the chicken for 30 minutes in fridge.

Step #3:  Heat the coconut oil in an iron skillet over a medium heat, and sauté bell peppers and onions, adding coconut aminos about midway through the fry.

Step #4:  Remove from pan but do not clean pan. Add a little more oil and sauté chicken until done, adding a touch more coconut aminos midway through the fry.

Step #5:  Top the chicken with the veggies and serve with cauliflower rice.

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**