A gluten-free, low-carb, Paleo Southwestern Chicken dish served with sauteed peppers and onions. This easy recipe is done in less than 30 minutes!
Paleo Southwestern Chicken with Peppers
I have always been a fan of Mexican food growing up, but since moving down to Texas and experiencing all the awesome Tex-Mex restaurants they have down here. I have become a little… you could say.. obsessed!
I take advantage of any excuse I can to make enchiladas, steak tacos, tostadas, pico de gallo, guacamole. …ok… you get the point. Anything Mexican, I’m all over it.
When most people think of Mexican food they usually think chips and tortillas. Well, if you are on a grain free or gluten free diet, those things just don’t work. Which is why I came up with this Paleo Southwestern Chicken dish.
Not only is this super healthy dish done in less them 30 minutes, {um… win!} it is packed with protein, healthy fats, and vitamin C. If you wanted to add a little more substance to it and keep it paleo or gluten free, serve this dish on a a piece of lettuce to eat it “taco style”. 🙂
How to Make this Awesome Chicken Dish
To get started, heat a large skillet to medium high heat. Pat dry 4 chicken breasts and season with salt & pepper on both sides.
Add 1 tablespoon of coconut oil to the large skillet, once melted add chicken breasts to the pan and saute for 5-6 minutes per side or until there is no more pink in the middle.
Remove chicken from the pan and place on a plate. Next add 1 tablespoon of coconut oil to the skillet you just sautéed the chicken in.
Once oil is melted, add 1 yellow pepper julienned, 1 red pepper julienned, and 2 medium yellow onions julienned. Saute for 5-7 minutes at medium high heat.
Season with salt & pepper. To serve, place pepper and onion mixture on a plate with the chicken breast on top. Serve with a side of Pico de Gallo or homemade Guacamole!
Paleo Southwestern Chicken with Peppers
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Paleo
Description
A gluten-free, low-carb, Paleo Southwestern Chicken dish served with sauteed peppers and onions. This easy recipe is done in less than 30 minutes!
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons of coconut oil
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 2 medium yellow onions, julienned
- salt & pepper
- Guacomole {optional}
- Pico de Gallo {optional}
Instructions
- Heat a large skillet to medium high heat. Pat dry chicken breasts and season with salt & pepper on both sides.
- Add 1 tablespoon of coconut oil to the large skillet, once melted add chicken breasts to the pan and saute for 5-6 minutes per side or until there is no more pink in the middle.
- Remove chicken from the pan and place on a plate. Next add 1 tablespoon of coconut oil to the skillet you just sautéed the chicken.
- Once oil is melted, add yellow pepper, red pepper, and onions. Saute for 5-7 minutes at medium high heat. Season with salt & pepper.
- To serve, place pepper and onion mixture on a plate with the chicken breast on top.
- Serve with a side of Pico de Gallo or homemade Guacamole!
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