1 lb Ground chicken meat (I used ground thigh meat for more flavor)
1 yellow onion
5 tomatoes off the vine
1 red bell pepper
1 yellow bell pepper
1 - 2 cloves garlic chopped
1 teaspoon cumin
½ teaspoon cayenne (or less for milder taste)
½ teaspoon red chilli flakes (or less for milder tase)
Extra virgin olive oil
Avocado for serving
Chopped parsley for serving
Chop onion, tomatoes and bell peppers and garlic.
Saute chopped onion in 2-3 tablespoons olive oil for about 5 minutes on medium heat. Add a splash more olive oil and add chopped peppers. Saute on medium heat for 15 minutes. Add garlic and salt and pepper, and stir for 1-2 minutes. Then add all spices, and stir for about 1 minute. Add tomatoes, a splash of olive oil, and turn to low heat, saute for about 20 minutes to really cook tomatoes down. Then add ground chicken, breaking it up with spatula, and letting it cook until the chicken browns, about 10 minutes.
I served mine over farro - I think it would be light without a grain. I added a few slices of avocado and chopped parsley. A splash of olive oil, and some salt and pepper.
Step 1: boil whole wheat pasta
Step 2: sautee chard in EVOO and chopped garlic. Toss in pine nuts.
Step 3: Mix 1 cup Greek yogurt with lemon juice and chopped herbs (seen here: mint and chives)
Toss it all together.