Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
If you love Mexican Food and thought you'd have to give it up on Paleo, you were happily mistaken!
  • 2 tablespoons coconut oil
  • 1 small yellow onion, halved and sliced
  • 2 cloves garlic, smashed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small jalapeno, minced (omit seeds if you don't like spice)
  • 2 pounds free range chicken cutlets
  • 1 teaspoon cumin
  • ¼ cup fresh cilantro, minced
  • 1 small lime cut into wedges
  1. Heat oil in cast iron skillet
  2. Add onions and saute five minutes
  3. Add garlic and cook one more minute
  4. Add peppers and saute five minutes
  5. Remove veggies from skillet and place in large bowl, then cover with foil
  6. Add chicken to skillet and saute until cooked, eight to ten minutes
  7. Add veggies back into skillet
  8. Stir in cumin
  9. Sprinkle cilantro on top, then turn off heat
  10. Serve with lime wedges as garnish
  11. Enjoy with freshly steamed kale rather than rice