These cute little crunchy bowls of goodness are super simple using limited ingredients and are packed with taste. A great alternative to flour tortillas using cabbage bowls to kill off negative gut flora and a homemade sauerkraut side for added probiotics. The flavoursome chicken mix is full of antioxidants and protein for all the energy you need. I like to add a glass of coconut kefir for an added probiotic boost.
2 skinless, boneless chicken breasts
1 red peppers, sliced
1 large zucchini
1/2 large onion, sliced
1 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp sweet smoked paprika
1/4 tsp cayenne pepper
pinch of cumin
2 tbsp olive oil
1 tbsp lime juice
salt, black pepper to taste
large lettuce or cabbage leaves
4 tblsp saurkraut
Slice chicken breasts into thin strips. In a small bowl combine 2 tablespoons of olive oil, lemon juice, oregano, cayenne pepper, smoked paprika, garlic, ½ teaspoon salt and ¼ teaspoon of black pepper. Add chicken strips and toss to coat. Marinate for 30 minutes.
Preheat 1 tablespoon olive oil in a large skillet over medium high heat. Add onion, sliced zucchini and red peppers and cook for 5 to 7 minutes or until crisp-tender. Remove from the skillet and set aside.
In the same skillet, preheat remaining olive oil. Add chicken and cook for 5-6 minutes, stirring occasionally, or until no longer pink. Return pepper mixture to skillet, toss to combine and cook for one minute more. Adjust the taste with more salt and black pepper if necessary. Spoon chicken mixture onto lettuce or cabbage leaves and serve with sauerkraut as garnish.