Salsa Chicken (Primal)

This is a family favorite and is also a really old recipe. This was one of the first healthy recipes I made when I first switched from processed foods to whole/ real foods. I have no idea why it’s taken me so long to get this recipe to you. But you get it now. Salsa chicken is easy to make and so much of the flavor comes from a simple jar of salsa. I am all for making things from scratch. But I am also for using things in a jar if they are still whole foods and not full of chemicals or bad ingredients. For example, the jar of salsa in this dish. The salsa is organic and has no preservatives or bad ingredients. I always keep a jar of salsa on hand. I throw a jar in my chili, in a quick Mexican skillet or use grain-free crackers to dip into the salsa for a little snack.

I had to share this photo of my photography assistant. She’s hoping to get some of the food, which, of course, she didn’t!

Ingredients

3 Tablespoons coconut oil

1 large onion, sliced

2 colored peppers, sliced

4 organic free-range chicken breasts, in 1/3-1/2 inch chunks

1/2 teaspoon salt and pepper

1 jar mild or medium organic salsa

1 cup organic sour cream

2 cups shredded organic cheddar cheese or goats cheddar cheese

1/2 cup fresh cilantro, chopped

Directions

• In a large skillet add the 3 Tablespoons of coconut oil and turn the burner to medium. When the pan is hot and the coconut oil is melted add the onions and peppers and sauté until the onions and peppers until the peppers start to soften
• Remove the onions and peppers from the pan and put in a bowl and set aside
• Add the chicken to the pan and turn the heat to medium-high and cook the chicken, stirring often, until it is cooked through. Add the salt and pepper
• Turn the heat back down to medium and add the onions and peppers back into the skillet and add the salsa, sour cream and cheese to the pan and stir until the cheese is melted
• Before serving, add the cilantro and stir to combine

Serves 4