Spanish Chicken Skillet

This was a very quick and tasty dish.

Ingredients:
2 tsp Smoked Paprika
1 tsp dried Thyme
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
½ tsp Crushed Red Pepper
2 Cloves Garlic (minced) I forgot to add this, oops. It’s nowhere below in the directions
Sea Salt to taste – I left this out
1/8 cup Coconut Flour
4 medium size chicken breasts – I cut the chicken in to small cubes
2 Tb Olive Oil
1 Green Pepper, sliced into thin strips
1 Red Pepper, sliced into thin strips
1 Sweet Onion – I used a red onion
1 (14.5 oz) can diced tomatoes, Undrained
½ cup chicken broth

Instructions:
1. Combine coconut flour, sea salt and all of the spices except red pepper
2. Use 2-3 Tb of this seasoned flour to coat chicken
3. Heat 1 Tb olive oil in a large skillet. Brown both sides of chicken
4. Remove chicken from pan
5. Add remaining oil, onions and peppers to the skillet and cook until tender
6. Stir in tomatoes, broth, remaining seasoned flour and red pepper flakes
7. Return chicken to skillet, reduce heat to low, cover and simmer for 10 minutes.

Served in a bowl over Fresh spinach

Recipe from: Weightlifting, CrossFit, Paleo and Randomness