- 1 T. coconut oil
- 2 cups chicken breasts, cubed
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 cup chicken broth
- ¾ c water
- 4 t. chili powder
- 1 t. cumin
- ½ tsp garlic powder
- 2 cans of cannellini beans (‘white kidney’) rinsed/drained
Sauté chicken and onions in oil on med-hi heat. Add green pepper and cook 1 min.
Add remaining ingredients, heat to boil, and then reduce to low and simmer 15 minutes (or longer on very low heat to infuse flavors more).
(Can make and freeze extra – or make smaller recipe to fit your family size.)
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The information in this document and on www.jilltiffany.com is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Jill Tiffany, CN, CPT. Jill encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.