INGREDIENTS
1 1/2
lbs boneless skinless chicken thighs, cut into ½" chunks
1 tbsp
smoked paprika
1 1/2 tsp
salt
2 tbsp
nutritional yeast (optional, for a slight cheesy flavor)
1/2
+ teaspoon chipotle (this is somewhat spicy, increase for more heat)
2 tsp
ghee/oil (any heat stable oil)
1 lb
bag sweet mini peppers
For topping:
Ranch dressing (I used my homemade whole30 legal allergy free ranch see notes for more homemade options if you don't need it egg and/or dairy free)