2 tbsp avocado oil

1 ½ boneless skinless chicken breasts, thighs or a combo cut into strips

½ tsp each sea salt and ground black pepper

3 large bell peppers, cut into 1-in strips

1 large yellow onion, sliced

6 cloves garlic, minced

2-3 tsp taco seasoning

1 ½ cups low sodium chicken broth

1 12-oz all natural jar salsa


  1. In a large pot on medium high, heat oil. Season chicken with ¼ tsp each salt and pepper and add to pot.  Cook turning occasionally, until browned on all sides, 3 to 4 minutes.  Transfer to a plate.
  2. Add bell pepper and onion to pot, season with ¼ tsp each salt and pepper and cook, stirring occasionally, until tender and beginning to caramelize, 6 to 8 minutes. Add garlic and taco seasoning, saute 1 minute, until fragrant.  Pour in broth and stir up any browned bits from the bottom of pot.
  3. Return chicken and any collected juices from plate to pot. Stir in salsa. Bring just to a boil, then reduce heat and simmer uncovered until chicken is cooked through and stew has thickened, about 30 minutes.
  4. Transfer chicken pieces to a cutting board and chop or shed, then return to pot. Season with additional salt and pepper.


From Clean Eating Magazine