Warm Chicken & Bell Pepper Salad

4 serving
20 Minutes


1 lb Chicken Breast (boneless, skinless, cut into thick strips)
Sea Salt & Black Pepper (to taste)
1/4 cup Arrowroot Powder
3 tbsps Avocado Oil
2 Red Bell Pepper (small, thickly sliced)
3 tbsps Fresh Dill (chopped, plus more for garnish)
2 tbsps Garlic Powder
2 tbsps Red Wine Vinegar
10 leaves Romaine (chopped)
1/4 cup Sunflower Seeds (toasted)
1/4 cup MCT Oil


Amount per serving


1Season the chicken with salt and pepper, then lightly coat in arrowroot powder, shaking off excess.
2Heat the oil in a large pan over medium high heat and cook the chicken for five to seven minutes.
3Add the bell peppers, dill, and the garlic to the pan then stir in the vinegar. Cook for an additional three to four minutes until the peppers are soft and the chicken is cooked through.
4Divide the romaine leaves evenly between plates. Top with the chicken and peppers. Drizzle with MCT oil and garnish with sunflower seeds and fresh dill. Enjoy!


Leftovers:Refrigerate in an airtight container for up to four days.
Serving Size:One serving is approximately two cups.
Make it Vegan:Use black beans, lentils, or tofu instead of chicken.
More Flavor:Use toasted pine nuts instead of sunflower seeds. Add tomatoes, cucumbers, and green onions.