Paleo Chicken Bowl

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 Avocados
  • 2 cloves Garlic
  • 6 cups Greens
  • 2 cups Mushrooms
  • 1/2 Red onion

• Baking & Spices

  • 1 12 oz jar Peppers, roasted
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Avocado or olive oil

Found on realsimplegood.com

Description

Directions

• First make roasted pepper sauce by placing 1 avocado, the peppers, garlic cloves and a pinch of salt and pepper into a food processor. Blend until smooth and place in refrigerator to chill.
• Season chicken with salt and pepper on both sides. Heat a large skillet over medium heat and add avocado oil. Once hot, add chicken to cook, about 4-5 minutes per side.
• While the chicken is cooking, cut up onion, mushrooms, and greens.
• Once the chicken is cooked through, remove from skillet and place on a cooking board to rest.
• Add onion to skillet and cook for 3-4 minutes, stirring frequently until onions begin to soften. Add mushrooms and cook until they start to soften, another 2-3 minutes. Add greens and cook until they begin to wilt, about 1-2 minutes. Remove from heat.
• Slice chicken into bite-sized pieces and mix with veggies.
• Serve in bowls and top each bowl with 1/2 avocado and a generous amount of roasted pepper sauce.