1 medium red onion
1 green or red bell pepper
1 poblano pepper
~20 spears asparagus
5 cups diced Yukon Gold Potatoes
2 cloves garlic – minced
1 ½ pounds chicken breasts (~2-3 breasts)
1 packet Frontera Taco Skillet Sauce
2 tbsp coconut oil (used to cook veggies)
Roast potatoes before hand in the oven.
Sweat the onions, bell pepper and poblano pepper in a pan with coconut oil. Once you have sweated the onions and peppers add in your minced garlic. Once cooked down, take out and set aside.
Cut your asparagus into ~ 1 inch pieces and roast in a pan with coconut oil until tender. Once tender, take out and set to the side.
Cut chicken into cubes and brown in your pan until cooked all the way through.
Throw your cooked potatoes in a pan to warm them up.
Mix everything together (Potatoes, chicken, veggies and taco skillet sauce) and enjoy!
Can eat for a quick lunch or dinner, or you can even throw an egg or two on top for breakfast!
Full Batch – Makes 4 servings
56 grams fat
195 grams carbs
172 grams protein
14 grams fat
49 grams carbs
43 grams protein