I think another round of Whole30 is in the near future for me. For the past few years we have participated in Lent. I have grown to love the season of Lent. It is such a great time to reflect on some areas in life that might need addressing. It’s a time to pay attention to things we might go to in life for purpose, fulfillment, or even numbing when they can never truly offer us what we need: complete reliance on Jesus. I often give up something food-related along with whatever else seems needed in that season. Then the idea is to go to God during those times when I would normally go to food or tv or something else. I love how revealing this practice can be. Addictions can sneak into our lives so unnoticed. If we don’t take the time to pay attention to our vices we could easily go a lifetime not realizing we are not really free. The season of Lent reminds me that my human tendencies are often not pushing me toward what is right. If you don’t participate in a faith-based season of Lent, I encourage you to use it as a time to reflect on things you might go to to fulfill needs that can’t actually serve that purpose.
I love meals that are quick and easy. This one is so simple, can be made in one pan, and is very versatile. That’s just how I like it.
One Pan Coconut Chicken & Peppers
25 min, serves 4
1 T olive oil
2 c chopped peppers (assorted)
2 chicken breasts
1/4 c chicken stock
1 cup full fat coconut milk
1 14.5 oz can diced tomatoes
1/2 t salt
1/2 t turmeric
1/2 t cumin
salt, to taste
green onion for topping
- Heat olive oil in medium to large skillet
- Add peppers and cook for several minutes until they just start to brown.
- Slice the raw chicken breasts and add to the peppers
- Stir frequently and cook until you can no longer see pink on the outside of the chicken. (The inside will still be a little pink if you cut a piece)
- Add the chicken stock, coconut milk, tomatoes and spices and stir. Bring the sauce to a simmer and let it simmer for a few minutes, until the chicken is cooked through. Add salt as needed.
- Sprinkle chopped green onion on top
- Serve on cauliflower rice, potatoes, or regular rice