We’re back with some winter-perfect meal prep ideas with plenty of protein, fiber, and quality veggies, too. This one-dish wonder just might be your new best friend. Enjoy!
Ingredients
- 1 ½ lb. boneless, skinless chicken breasts
- 1 (14-ounce) can white beans, drained and rinsed
- 1 medium onion, diced
- 1 medium bell pepper, any color; diced
- 1 small jalapeno, and finely diced (keep the seeds in for some heat)
- 6 cloves garlic, minced
- 2 ½ tsp. ground cumin
- 1 tsp. dried oregano
- 1 Tbsp. chili powder
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 ½–2 cups organic chicken broth
- 1 (14-ounce) can light coconut milk
- Juice of ½ lime
- ½ cup fresh cilantro, chopped
Directions
- Add the onion, peppers, garlic, beans, & spices to your slow cooker.
- Put the chicken over the vegetables in a single layer.
- Add broth, set heat to LOW, & place the lid on.
- Cook 5-6 hours or until the chicken is done & vegetables are tender.
- Remove the chicken from the slow cooker to shred with two forks.
- Return the now-shredded chicken to the slow cooker.
- Turn heat to HIGH.
- Add coconut milk, stir, & replace lid.
- Continue to cook for 10-15 minutes.
- Stir in lime juice & cilantro.
- Adjust to desired seasonings.
- Serve with garnishes if desired: Avocado, cilantro, lime wedges, sour cream, etc.
*Nutrition Facts below are approximate.
Nutrition Facts
Serving Size1bowl
Servings2
Amount Per Serving
Calories100
% Daily Value *
Total Fat10g
16%
Saturated Fat5g
25%
Trans Fat0g
Total Carbohydrate40g
14%
Dietary Fiber9g
36%
Sugar3g
Protein40g
80%
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