2 lbs. skinless, boneless chicken breast
2 Tbsp. coconut oil
1 green bell pepper
1 red bell pepper
1 white onion
2 cloves of garlic (finely chopped)
1 tsp. sea salt
1 tsp. cumin
1 tsp. chili powder
1 can organic black beans
1 package sprouted grain or brown rice tortillas
On a medium setting, heat coconut oil and a little water in a large skillet, add chicken breast.
Sprinkle with half of sea salt and garlic and cook until white throughout.
Remove chicken and let cool (using a knife and a fork, pull apart the chicken breast until shredded)
In same skillet, add enough water to cover the bottom. Add sliced bell peppers and onion. Add the remaining garlic and sea salt. Cook for 5-10 minutes.
Add chicken back into skillet with the peppers and onions. Add cumin and chili powder. Cook until veggies are tender.
Serve with cooked black beans.
