Server 4

Preparation time: 20 minutes

Cooking time: 30 minutes


½ tablespoon extra virgin olive oil

1 lb organic ground chicken

3 bell peppers, diced

2 small sweet onions, diced

1 jalapeño, seeded and diced (optional if you want extra heat)

2 tablespoons minced garlic

1 tablespoon chili powder

1 tablespoon ground dill

1 teaspoon dried oregano

¼-1 teaspoon cayenne pepper

½ teaspoon sea salt

1½ cup bone broth (with sea salt)

1 can diced green chili (4 oz.)

¾ cup coconut milk

1 can green beans, no salt added, drained

Juice of 2 large lemons


½ cup cilantro, chopped

2 tablespoons jalapeño peppers, sliced ​​or diced

1 avocado, diced


  1. Heat oil in a large pot over medium to high heat. Add ground chicken, bell pepper, onion, paprika, garlic, paprika, cumin, oregano, cayenne pepper, and salt until the chicken is golden brown.
  2. Add chicken broth and green chili. Bring to a boil, then reduce heat to medium and cook for 15 minutes or until thickened.
  3. When the peppers are done cooking, remove from the heat and add the beans and lime juice.
  4. To serve, scoop into bowls and serve with toppings.

Nutritional information

Calories: 443 Carbs: 19 g

Fat: 29 g Protein: 24 g

Sodium: 498 mg

Remove the skin from the cookbook

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Consists of:

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