INGREDIENTS:

• 1 lb boneless, skinless chicken breasts, diced
• 2 Tbs olive oil, divided
• 1/2 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp chili powder
• 1 clove garlic, minced
• 1 medium yellow onion, diced
• 8-10 white button or cremini mushrooms, sliced
• 2 red bell peppers, sliced
• 1/3 cup coconut milk

HOW TO PREPARE:

1. Marinate chicken in 1 Tbs olive oil, sea salt (optional), black pepper, chili powder and garlic. Refrigerate for 1 hour.
2. Shortly before meal time, heat 2 medium skillets over medium-high heat.
3. In one, saute marinated chicken until browned and almost fully cooked.
4. Heat 1 Tbs olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally.
5. Add mushrooms and continue to cook until tender.
6. Add red pepper, coconut milk and browned chicken and stir. Cook for an additional 5-10 minutes, or until the chicken is completely done.