I really wanted something different to do with chicken breasts than to just bake them. I thought to myself about how boring it would be to have just baked chicken (not that there is anything wrong with that). I decided to make a chili, here is what I came up with.
This recipe is Gluten Free, Dairy Free, Egg Free, Nut Free and Paleo
1 large yellow onion, coarsely chopped
1/8 cup olive oil
2 cloves garlic, minced
1 large green bell pepper, coarsely chopped
1 teaspoon chili powder
1 teaspoon ground cumin (if you grind it yourself from whole seeds it has much more flavor)
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
2 cans - 28 ounces whole peeled tomatoes, undrained
1/4 cup minced fresh basil
3 boneless skinless chicken breasts
Cook onions in olive oil over medium high heat for 10 minutes, until translucent. Add garlic and cook for 1 minute. Add green pepper, chili powder, cumin, red pepper, cayenne and salt. Cook for 1 minute. Crush tomatoes by placing them into a food processor and pulsing. Add tomatoes to pot as well as basil. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes stirring occasionally.
Preheat oven to 350 degrees Fahrenheit. Rub chicken breasts with olive olive and place on a cookie sheet. Sprinkle chicken with salt. Place in oven and bake for 30 minutes or until just cooked. Remove from oven and let cool. Cut chicken into large chunks. Add to chili and simmer, uncovered for another 20 minutes. Serve.
**Note: If you don't want it too spicy cut back on the amount of red pepper and cayenne pepper. Or add more if you want it spicier.