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
- 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.
- 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.
- 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.
- 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