Another recipe from a friend
Macros: P:34.3 C:17.2 F:4.5
1 cup of sliced mushrooms
2 bell peppers, sliced into strips
5 garlic cloves, minced
1 14oz. can of tomatoes
1 cup of marinara sauce (no sugar added)
2 tsp dried oregano
1.5 tsp red pepper flakes (more if you like it hot!)
2 tsp garlic powder
Salt & Pepper
LOTS of FRESH basil
Cut your chicken breasts into large chunks or thick strips. Heat up some fat (olive oil, bacon grease, coconut oil, etc) in a large skillet.
Over medium-high heat, place the chicken into the skillet. Crack some pepper and shake some salt over the chicken.
When the chicken is browned (about 4-5 minutes), flip the chicken, and add your sliced mushrooms and bell peppers to the pan.
When the other side is browned and the mushrooms begin to release their liquid (another 4-5 minutes), stir in the minced garlic for about 30 seconds. Add the rest of the ingredients, and stir well.
Cover the skillet, and let it simmer over medium-low heat for 20 minutes, or until chicken is cooked all the way through.
Top with lots of fresh basil — or — if you’re feeling sinful a bit of parmesan cheese!
Serve with a side salad or veggie. I like to roast some zucchini, slice them ½ circles, sprinkle with bread crumbs, italian seasoning and parmesan cheese and cook in the oven at 400 until the tops are golden.