Tomato chickpea chicken

Ingredients

1 lb shredded chicken

1 tbsp avocado oil

1 yellow onion, diced

2 bell peppers (red, orange, or yellow), diced

Salt and pepper to taste

1 tsp smoked paprika

1 tsp dried oregano

1 tsp cumin, ground

1/4 tsp ground smokey chillies

1/4 cup tomato paste

1 can chickpeas, drained (15 oz can)

Serve with:

Pickled red onions

Cilantro

Rice

Directions

If starting with raw chicken, boil chicken until it reaches an internal temperature of 165°F (or cooked through). Shred by hand with forks, or in a stand mixer (add chicken breasts to bowl with flat mixing attachment and mix on lowest setting until shredded). Set aside. Can be prepared ahead of time, or can use any other pre-prepared chicken.

In your skillet, cook onions in avocado oil until translucent. Next, add bell peppers and cook until soft. Add spices and cook until fragrant. Add tomato paste and cook for a few minutes. Add chickpeas and cook for a few minutes until warm. Add shredded chicken and heat until warm.