CHICKEN VEGETABLE MELT

CHICKEN VEGETABLE MELT

Lovely!  I used this as a side dish actually, but it can definitely be a main dish as well.  The addition of avocado was awesome!  Avocado is higher in potassium than bananas, did you know that?  If you take zinc regularly (men often do), remember that it depletes magnesium, and if magnesium is depleted, potassium gets depleted as well.  Just by increasing magnesium, potassium gets increased.  Sometimes our electrolytes can get out of whack, so it is interesting to note things like this.  Magnesium also helps some people with Tourette's Syndrome.  Depending on the magnesium brand, it can help with regularity.  Magnesium guards against osteoporosis and helps reduce migraines. Hope that helps someone out there!

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 to 3 cups cooked, diced chicken (I use a rotisserie chicken)  (500 -750 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

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