Delightful Keto Nigerian Brunch: Shakshuka Chicken and Bell Pepper Bowl

Allergens

N/A (excluding potential for cross-contamination)

Ingredients

• 1. 6 large bell peppers (assorted colors) 2. 3 boneless, skinless chicken breasts 3. 4 tablespoons olive oil 4. 2 medium onions, finely chopped 5. 4 cloves garlic, minced 6. 2 cans (14.5 oz each) diced tomatoes, drained 7. 2 teaspoons ground cumin 8. 1 teaspoon ground paprika 9. 1/2 teaspoon ground turmeric 10. 1/2 teaspoon ground ginger 11. Salt and black pepper, to taste 12. Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened, about 5 minutes.
3. Stir in drained tomatoes, cumin, paprika, turmeric, ginger, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Slice chicken into bite sized pieces and add to the skillet, cooking until no longer pink, about 5 minutes. Remove from heat.
5. Arrange bell peppers in a baking dish, stuffing each one with the chicken mixture.
6. Bake for 30 35 minutes, or until bell peppers are tender and filling is heated through. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of bold spices and tender chicken makes this dish irresistible.

Notes

Adjust seasonings to taste.