This meal is light and refreshing, yet so satisfying. This is a wonderful meal to make year round that will have you feeling full and good about yourself.
Kitchen tip here! We all know garlic is good for us, right? It is the allicin the garlic produces when it is minced or crushed that is so highly beneficial for us. In order for your garlic get to its full allicin level, and best nutritional value, mince your garlic 10 minutes before cooking it. This allows the garlic to produce a sufficient amount of allicin. For this reason when preparing a meal, mincing the garlic is always my first step.
2 tsp coconut oil
4 cloves of Garlic, minced
¾ cup shallots, chopped small
2 Red Bell Peppers
1 ½ lb Ground Turkey
6 tsp coconut aminos
½ cup Fresh Basil
6 TBL lime juice
¼ tsp Black Pepper
¾ cup raw Cashews, chopped small
A head of Romaine Lettuce, rinsed and in full leaves
Cooked Brown Rice (optional)
If using rice, cook about 2 cups per the package ingredients.
Chop basil and cashews and place in an OYRP medium bowl.
In a large pan heat coconut oil over medium-high heat, add red pepper mixture and cook for 3-4 minutes until tender crisp. Remove red pepper mixture from the pan and place back into your OYRP bowl.
Add turkey to the pan and cook until browned and cooked through. Make sure to stir and break up any large bits while cooking. Return the red pepper mixture back to the pan and add coconut aminos, lime juice, and black pepper.
Stir to incorporate all ingredients together and heat through, about 2-3 minutes.
Remove from heat and add fresh basil and cashews, stirring to incorporate throughout.
On an Off Your Rocker Pottery dinner plate lay down romaine, top with a small amount of brown rice, if using, then top with chicken mixture. Enjoy!
Off Your Rocker Pottery
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