Thursday, January 12, 2012

Garlic Chicken, Red Peppers and Mushroom Sauce

Zach made garlic chicken, red peppers and mushroom sauce last night. Not only was it delicious but it was filling! This is a great go-to dinner that will leave you with leftovers for lunch! 

Prep: 15
Cook time: 20
Total: 35 minutes

Serves 2

Approximate cooking time: 35 minutes *with an additional hour for marinade


1 lb boneless, skinless chicken breasts, diced
2 Tbs olive oil, divided (or coconut oil)
1/2 tsp sea salt (optional)
1/4 tsp freshly ground black pepper
1/2 tsp chili powder
1 clove garlic, minced
1 medium yellow onion, diced
8-10 white button mushrooms, sliced
2 red bell peppers, sliced
1/3 cup coconut milk


Marinate chicken in 1 Tbs olive oil, sea salt, black pepper, chili powder and garlic. Refrigerate for at least 1 hour.

Shortly before meal time, heat 2 medium skillets over medium-high heat.
In one, saute marinated chicken until browned and almost fully cooked.

Heat 1 Tbs olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.

Add red pepper, coconut milk and browned chicken and stir.

Cook for an additional 5-10 minutes, or until the chicken is completely done.


-- All the Best


  1. I doubled that recipe for the photos you can see. It was 3 Chicken breast, 20 mushrooms and 4 bell peppers. Figured if you're going to go to the trouble make enough to eat off of it for a couple days.

  2. Looks good Zach! You guys should host a Paleo dinner party! Guests could provide all the ingredients. A good cost-benefit incentive!