Makes 2 servings
3/4 pounds raw boneless chicken breast
1 tablespoon pecan oil
1 clove garlic
1/3 cup onion, chopped
1/2 cup 1/2″ fresh green beans
1/3 raw large green bell pepper
1/2 cup whole peeled plum tomatoes
1 dash table salt
1 dash cayenne pepper (optional)
1/4 teaspoon dried ground oregano
Wash raw chicken thoroughly and pat dry. Lightly coat chicken with brown rice flour. Put pecan oil in a large pan over medium heat and add chicken. Brown on all sides, then remove chicken at set to the side.
In the same skillet add garlic and onion. Cook for a few minutes. Then add green beans and red peppers and continue to cook for about 2 minutes. Chop the whole peeled plum tomatoes and add to skillet. Add chicken back to skillet and add salt pepper and oregano, and stir. Cook until chicken is done.
Per serving: 295 calories, 11.5 grams fat, 1.5 grams saturated fat, 410 mg sodium, 9 grams carbohydrate, 2 grams fiber, 5 grams sugar, 38 grams protein.