Dr. Beth's Mexican Pepper Chicken with Rice
Dr. Beth's Mexican Pepper Chicken with Rice
Serves: 4
In the crockpot:
  • Two large chicken breasts, cut into large bite sized pieces
  • 1/2 cup red lentils
  • 1/2 small onion, chopped
  • 6 green jalapenos, seeds removed, sliced
  • 2 red jalapenos, seeds removed, sliced
  • 2 tablespoons taco seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • about 1/2 cup leftover tomato salsa I had in the fridge.
  • 1/2 cup low sodium organic chicken broth

Cook for 1 hour on high, 2-3 hours on low

Then add:
  • one orange and one red bell pepper sliced, seeds and core removed
  • 1/2 block (4 oz) low fat cream cheese
  • about 2 cups fresh spinach, lightly chopped

Cook on low for another hour

While this is finishing, cook one cup of jasmine brown rice on stove with water or chicken broth.

I wanted my chicken dish with a little more liquid, so I added some chicken broth and Half and Half at the very end (about 1/4 cup each). I also added some chopped jalapenos (jarred) and some Tobasco.

Serve in bowl with rice, serves 4. It is Soooooooo GOOD!

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