Recipe: Stir Fry!

This last weekend, Adam and I packed up the car and headed to Omaha for a long labor-less weekend. The worst part about getting back from a road trip is planning dinner. We didn't get home until 5pm and the last thing we both wanted to do was go to the grocery store. So, we opened every drawer in our refrigerator and used what we could to make our own version of paleo stir fry. It's amazing how far just a couple spices can go and how delicious they taste! 

Ingredients: Basically any veggie from your fridge, but here's what we used:

• 1 Red pepper, sliced
• 1 Orange pepper, sliced
• 1 Onion, sliced
• 2 Carrots, sliced
• 2 chicken breasts, cut into pieces or slices
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes (leave these out if you don't love spice)
• 1 teaspoon chipotle chile powder (use less or leave out if you don't love spice) 

How to make: 

1. In a large saucepan, melt the 1 tablespoon of the coconut oil. 
2. Sprinkle the seasoning mix on to the cut chicken 
3. Cook the chicken in the coconut oil for about 7-8 minutes, turning half way through. 
4. While the chicken is cooking, heat the remaining coconut oil in another saucepan. 
5. Place all the veggies in the saucepan. 
6. I covered the pan to cook the veggies faster and turned the heat up to brown the veggies. 
7. Once the chicken is done, toss the veggies in with the chicken. 
8. Enjoy!

 Look at all those colorful veggies, the more colorful the better! 

 the chicken! 

the finished product!