2 tbsp bacon fat, divided (15 mL)
1 lb sliced mushrooms (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 cup chopped onion (250 mL)
2 large red bell peppers, chopped (or use whatever you have on hand)
2 to 3 cups cooked, diced chicken (I use a rotisserie chicken) (500 -750 mL)
1 avocado, peeled, seeded, and chopped
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL) (or any other cheese that you like!)
In a large, nonstick frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.
Sprinkle with seasoning salt and black pepper to taste.
Set aside. In the same frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook onion until turning soft.
Add bell peppers and cook until softening.
Add mushrooms, and chicken and stir fry to heat through.
Add avocado, toss, adjust seasonings, sprinkle with cheese, lower heat, and put a lid on the pan for a while to melt it.
Serve.
Yield: 6 servings
1 serving
279.6 calories
21.5 g protein
17.3 g fat
2.1 g fiber
9.1 g net carbs
http://low-carb-news.blogspot.ca/2015/09/chicken-vegetable-melt.html