1 tsp. Avocado oil
1 lb. ground chicken
½ red onion, sliced
½ packet siete foods taco seasoning
1 zucchini, diced
1 carrot, diced
⅓ C chicken bone broth
2 roma tomatoes diced
1 can chickpeas, drained and rinsed
¼ C green olives, pits removed and sliced
Salt and pepper to taste
In a large skillet over medium heat, add the avocado oil. Next, add the meat and stir around to cook for about 2 minutes.
Add the onions and seasoning and cook for another 3 minutes while stirring and breaking up the meat occasionally. Add the zucchini and carrots and cook for another few minutes.
Add the bone broth, tomatoes, chickpeas, some salt and pepper and reduce the heat to low-medium. Put the lid on the pan and cook for an additional 10 minutes.
Remove the lid and stir in the green olives. Remove from heat and top with cilantro before serving!