Black Pepper Chicken

Boy, I’m hittin’ it this week… This Black Pepper Chicken I crafted tonite is tasty!

Diced chicken breast covered in a coco aminos & soy-based sauce, tossed with sautéed sliced yellow onions and green & red bell peppers with ginger and black pepper. De-licious!

Guess my break from crafting new recipes for a while has helped me be motivated to get these just right as a creative process.

Black Pepper Chicken Recipe

Ingredients

• 1/3 cup filtered water
• 1/4 cup Tbsp coconut aminos [OR a 2nd 1/4 cup of less sodium soy sauce]
• 1/4 cup less sodium soy sauce [OR a 2nd 1/4 cup of coconut aminos]
• 2 tbsp seasoned rice vinegar
• 1 Tbsp arrowroot powder
• 2 tbsp extra virgin olive oil (divided)
• 2 lbs boneless, skinless chicken breast – cut into 1″ pieces
• 1 medium red bell pepper (sliced)
• 1 medium green bell pepper (sliced)
• 1 medium yellow onion (sliced)
• 2 stalks celery (sliced)
• 1/2 Tbsp ground black pepper
• 2 tsp minced garlic
• 1/4 tsp ground ginger

Directions

1. In a 2-cup measuring cup whisk together 1/3 cup filtered water, 1/4 cup Tbsp coconut aminos, 1/4 cup less sodium soy sauce , 2 tbsp seasoned rice vinegar, and 1 Tbsp arrowroot powder – then set sauce aside.
2. Heat a large skillet over medium-high heat on stovetop.
3. Add 1 Tbsp of extra virgin olive oil and heat until sizzling.
4. Add 1″ pieces of 2 lbs boneless, skinless chicken breast, as spread out in the skillet as possible.
5. Cover and cook for 7 mins, stirring occasionally, until chicken is cooked through – then turn off heat.
6. Transfer cooked chicken to a plate and keep warm. I stick mine in the microwave.
7. Drain excess liquid from skillet.
8. Heat same skillet over medium high heat once more.
9. Add the remaining 1 Tbsp of extra virgin olive oil and heat until sizzling.
10. Add the sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 1 medium yellow onion, and sliced 2 stalks celery – sauté 7 mins.
11. Add 1/2 Tbsp ground black pepper, 2 tsp minced garlic, and 1/4 tsp ground ginger – sauté 2 mins.
12. Turn heat to low then stir in cooked chicken.
13. Pour sauce over skillet contents and stir until just thickened.

NUTRITION FACTS
Servings	6
Amount Per Serving	8.1 oz
Calories	339
		% Daily Value*
Total Fat	13g	17%
Saturated Fat	2.5g	13%
Trans Fat	0g
Monounsaturated Fat	7.2g
Polyunsaturated Fat	1.7g
Cholesterol	90mg	30%
Sodium	488mg	21%
Total Carbohydrate	13	5%
Dietary Fiber	1.8g	7%
Total Sugars	3.9g
Added Sugars	2.7g
Sugar Alcohols	0g
Protein	42.5g
Vitamin D	0.2mcg	1%
Calcium	58mg	6%
Iron	1.2mg	7%
Potassium	550mg	12%
Vitamin A	110mcg RAE	12%
Vitamin C	60mg	67%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #LowCarb #Paleo #Whole30