CHICKEN VEGETABLE MELT

 

2 tbsp bacon fat, divided (15 mL)

1 lb sliced mushrooms (0.45 kg)

Seasoning salt, to taste

Black pepper, to taste

1 cup chopped onion (250 mL)

2 large red bell peppers, chopped
  (or use whatever you have on hand)

2 cups cooked, diced chicken (500 mL)

1 avocado, peeled, seeded and chopped
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
  (or any other cheese that you like!)

In large, nonstick frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper to taste.  Set aside.

In same frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook onion until turning soft.  Add bell peppers and cook until softening.  Add mushrooms, chicken and stir fry to heat through.  Add avocado, toss, adjust seasonings, sprinkle with cheese, lower heat, and put lid on pan for a while to melt it.  Serve.

Yield:  6 servings

1 serving

279.6 calories

21.5 g protein

17.3 g fat

2.1 g fiber

9.1 g net carbs

 

Recipe source:  http://low-carb-news.blogspot.ca/2015/09/chicken-vegetable-melt.html