Recipe: Chicken Sloppy Joes over Brown Rice (2024)

Ingredients

1 tbsp coconut oil or Malaysian red palm fruit oil

1 medium onion, chopped

1 medium green bell pepper, chopped

3 garlic, minced

1 tsp chili powder

1/2 tsp dried oregano

1/2 tsp ground cumin

1 lb organic free-range lean ground chicken

1/2 cup no-sugar-added ketchup or Homemade Ketchup (recipe below)

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

2 cups warm cooked brown rice

Directions

1Heat the oil in a large nonstick skillet over medium-high heat.

2Add the onion, bell pepper, and garlic and cook, stirring occasionally, until slightly softened, 4-5 minutes.

3Add the chili powder, cumin, and oregano and cook, stirring, for 30 seconds.

4Stir in the ground chicken, breaking into crumbles with a wooden spoon, and cook until it begins to brown, about 6-7 minutes.

5Stir in the ketchup and cook, stirring, until very hot, about 2 minutes.

6Remove from the heat and season with the salt and pepper before serving over the brown rice.

Ingredients

2 (6-oz) cans organic tomato paste

1 (8-oz) can organic tomato sauce

1/3 cup apple cider vinegar

1/2 cup water

2 tsp monk fruit extract

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground allspice

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Combine all the ingredients in a small saucepan over medium heat.

2Bring to a simmer, then immediately reduce the heat to medium-low.

3Cover the pan and simmer gently, stirring occasionally, until thickened, about 15 minutes.

4Let the ketchup cool completely before refrigerating. Store, covered, for up to 3 weeks.