My daughter’s favorite is chicken, so I apologize in advance if there are more chicken recipes than anything else. Last week we were in a hurry and trying to fix a healthy lunch before taking my husband to the airport. This is what we came up with and we all thought it was pretty tasty!
2-3 chicken breast cut up in bite size pieces
1 red pepper cut in strips
1 bunch asparagus cut in 2 inch pieces
6-8 compari tomatoes chopped up
2-4 teaspoons Spice Mix (recipe at the end)
2 Tablespoons coconut oil
Melt the coconut oil in a large saute pan that has a lid. Saute the onion until it is translucent (I let mine cook on low while I chopped up the other ingredients.) Next add the chicken and spice mix, cook until chicken is almost done. Add the pepper, asparagus, and tomatoes. Stir and cover. Cook over medium to medium low heat for 5 to 10 minutes with the lid on, this allows the asparagus to cook and the tomatoes to create a sauce. Make sure the asparagus is done to your liking, and then serve!
Spice Mix: 2 1/2 TBS paprika, 2 TBS salt, 2 TBS garlic powder, 1 TBS black pepper, 1 TBS oregano, 1TBS thyme – this is my variation of Emeril’s Essence spice mix. It is handy to have for fish, chicken, and pork. I like homemade spice mixes because then I control the salt.