Paleo Tex-Mex Chicken Tenders

INGREDIENTS  

• 1 T. extra virgin olive oil
• 1 medium yellow onion diced
• 1 medium red bell pepper diced
• 2 medium tomatoes seeded and diced
• 2-3 fresh garlic cloves minced
• 1 lb. chicken tenders
• 2 t. ground cumin
• 1 t. chili powder
• 1½ t. smoked paprika
• 1 t. dried oregano
• 1 14- oz. can crushed tomatoes
• ½ c. chicken broth preferably organic
• Sea salt and black pepper to taste
• Diced avocado for serving
• Pickled jalapenos and red onion to serve

INSTRUCTIONS 

1. Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.
2. Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes.
3. Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant about 2-3 minutes.
4. Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.
5. Transfer to a serving dish and top with diced avocado and pickled jalapenos and red onion, if desired. Serve immediately with cauliflower rice or your favorite side dish. Enjoy!