Serves 4


  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro leaves chopped, plus more for serving
  • juice from 2 limes divided
  • 1½ pounds chicken thighs sliced
  • 4 medium bell peppers seeded and thinly sliced (I used red, yellow, orange, and green)
  • 1 medium red onion thinly sliced
  • 3 garlic cloves, finely diced
  • 1 can of tomato sauce (no sugar added)

To serve (optional):

  • Avocado
  • Cilantro
  • Sour Cream
  • Cheese


  1. Heat 1 tablespoon olive oil in a 12″ skillet over medium-high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and cook for about 5 more minutes. Add garlic cloves and cook for 2 more minutes.
  2. Transfer and set aside on a plate.
  3. Melt remaining olive oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through.
  4. Add the tomato sauce and let it simmer for 5 minutes. Season to taste with salt and pepper.
  5. Sprinkle a little bit of cilantro and serve!
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