This first recipe came from an Eating Well Magazine, but I modified with ingredients I had at home and it turned out delicious! It's a very unique taste, but it was the "something different" I needed to add to my dinner list.
African Sweet Potato and Chicken Stew
Ingredients
1 pound of organic boneless, skinless chicken breasts (diced)2 tsp salt
2 tablespoons extra-virgin olive oil (divided)
1 large onion, diced
1 large sweet potato, peeled and diced
1 28-ounce can of no salt added whole tomatoes
1/4 cup smooth natural peanut butter
2 tablespoons of lime juice, divided
1/4 tsp of cayenne pepper
Directions:
Cut chicken into bite-size piece and sprinkle with 1 teaspoon of salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring until browned on all sides. Transfer to a plate.
Add the remaining 1 tablespoon of oil and the diced onion to the pan and cook until lightly browned. Add sweet potato, tomatoes and their juice, peanut butter, 1 tablespoon lime juice, cayenne pepper. and 1 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally until the sweet potato is tender, 16-18 minutes. Return the chicken to the pan and cook until heated through.
Optional: Make white or brown rice, and enjoy!
Oven Chicken Fajitas (Paleo)
Ingredients
1 pound of organic boneless, skinless chicken breast1 packet of fajita seasoning mix
1 onion, diced (either fresh or frozen)
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 tablespoons of salt
1 tablespoon of pepper
1/2 tablespoon of garlic powder
Preheat oven to 400 degrees. Slice peppers and onion and place in the bottom of your pan.Then add diced chicken. Next, add all your seasonings and toss with your hands for a generous coat. Bake for 35-40 minutes.
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