Confetti Chicken

Make a pretty fall dish using a colorful array of bell peppers. Many grocery stores sell them in bags of three: yellow, orange, and red, which is perfect for this dish. The resulting sauce has a nice mild pepper taste. Buy skinless, boneless chicken breasts and fillet them into two pieces. Lay one piece on a cutting board and, while holding it in place with one hand, cut it in half parallel to the board. This will make two nice cutlets that cook up quickly.

Ingredients

4 tablespoons coconut oil, divided

¾ cup onion, chopped

3 cups bell peppers (combination of colors), diced into ¼” pieces

*½ cup full fat coconut milk (canned)

Sea salt and pepper

Parsley

3 chicken breasts, filleted

Heat 2 tablespoons of coconut oil in a large sauté pan. Add the onion and cook over medium heat until golden. Turn up the heat and add all of the peppers. Season with salt and pepper. Continue to cook until peppers are tender and lightly browned.

Turn the heat back to medium and add the coconut milk. Cook until it is slightly reduced. Set the pan aside.

Add two more tablespoons of coconut oil to another sauté pan. Turn heat to high. Add chicken fillets and brown for about a minute of each side. Add the chicken to the pan with the pepper sauce and return to the stove. Cook for several more minutes, until chicken is cooked through.

Add additional milk if needed.

*The coconut milk does not add a coconut taste to this dish. The flavor really comes from the onion and peppers.

Serving idea: Put the chicken and sauce over riced cauliflower.