Southwest Chicken Noodle Bowl

Serves 4

Use a mix of sweet peppers—red, yellow, or orange—to make the most colorful bowls.

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

• 1 pound boneless, skinless chicken breast halves, thinly sliced
• 1 tablespoon Whole30-compliant Southwest seasoning
• 2 tablespoons extra-virgin olive oil
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 large red and/or yellow bell pepper, chopped
• 4 green onions, trimmed and cut diagonally into 1-inch pieces
• 1 medium russet potato, peeled and spiralized
• 1 cup fresh Whole30-compliant salsa
• 2 tablespoons fresh lime juice

Sprinkle the chicken all over with the Southwest seasoning. Heat 1 tablespoon of the olive oil in an extra-large skillet over medium-high heat. Add half the chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes (the chicken will not be cooked through). Transfer the chicken to a plate. Add the remaining olive oil and chicken to the skillet. Cook the chicken until no longer pink, 2 to 3 minutes. Return all of the chicken to the skillet.

Add the broth and bring to a boil. Stir in the bell peppers, green onions, and potato noodles and return to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender and the chicken is cooked through, 3 minutes. Gently stir in the salsa and lime juice and serve.