4 boneless chicken breasts, pounded flat to about ½”
1 T coconut oil, unrefined
1 cup salsa
1/3 cup plain kefir
1 T jalapeno, finely chopped (optional, but gives a good kick)
1 garlic clove, finely chopped
1 red pepper, sliced into strips
1 avocado, sliced
1/2 cup fresh cilantro leaves, chopped
salt and pepper to taste
Lightly salt and pepper chicken breasts.
In a large sauté pan, add coconut oil over medium heat.
Place chicken in pan and sear both sides.
Meanwhile mix salsa and kefir together and stir well.
Add the jalapeno and garlic to chicken. Cook for 2 minutes.
Pour salsa mixture over the chicken. Turn to coat. After 5 minutes, add red pepper slices.
Continue cooking and turning until chicken is cooked through, about 5 more minutes.
Remove from heat. Serve with sliced avocado and chopped cilantro sprinkled on top.