1 tbsp coconut oil or Malaysian red palm fruit oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1 lb organic free-range lean ground chicken
1/2 cup no-sugar-added ketchup or Homemade Ketchup (recipe below)
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups warm cooked brown rice
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onion, bell pepper, and garlic and cook, stirring occasionally, until slightly softened, 4-5 minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 30 seconds.
Stir in the ground chicken, breaking into crumbles with a wooden spoon, and cook until it begins to brown, about 6-7 minutes.
Stir in the ketchup and cook, stirring, until very hot, about 2 minutes.
Remove from the heat and season with the salt and pepper before serving over the brown rice.