Grumbling, I began to throw together the evening meal in hopes to assuage my famished state and my not so fun stress levels. I apparently do really well under these conditions, 'cuz I ended up creating something that can only be described as AWESOME!
Quick Mexican Chicken & Shrimp
(I apologize for the lack of photo. Justin and I were way too hungry to pause for this step!)
Ingredients:
- 1 lb ground organic chicken
- 1 lb frozen peeled/cleaned shrimp, thawed
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 8 oz pkg sliced mushrooms
- 1 15.5 oz jar organic hot salsa (you could use mild, if you'd like)
- ~ 1 1/2 tsp mexican seasoning (the blend I use is from Niblack Foods http://niblackfoods.com/wp-content/w3tc/pgcache/_index.html.gzip)
- 1/4 tsp cinnamon
- 1/2 tsp ground chipotle pepper
- salt/pepper, to taste
- 1 tbsp coconut oil
- Fresh squeezed lime juice
- cilantro
- avocado/guacamole
Directions:
- Preheat a pan over medium-high heat.
- Melt coconut oil in pan.
- Add onion, peppers and mushrooms. Saute until softened, ~3 minutes.
- Add ground chicken and cook until chicken is chicken is browned. Add garlic and cook for an additional minute.
- Add salsa/seasonings and stir to combine. Add the shrimp and cook until the shrimp are nice and pink (~5 minutes). Taste and adjust seasonings if need be.
- Serve over cauliflower rice (if Paleo), regular rice or (as in our case) roasted sweet potatoes/beets. Garnish with lime juice, cilantro and possible avocado/guacamole.
- Enjoy!
This was quick and oh so tasty! I would highly recommend serving this over the roasted sweet potatoes/beets, for the beets add a wonderful earthiness to the dish.
Sweet, spicy, earthy and savory... everything you need for the perfect bite!
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