Hi. I'm Becky, and I love to eat. 

Clean Mexican Chicken

Clean Mexican Chicken

Food prep Sunday... this clean and quick Mexican chicken dish was on the roster. It's fast, fresh and super tasty, all while meeting your coach's requirements. It has a nice spicy kick, and pairs well with a salad, rice or quinoa. If you're pressed for time, I think it would be safe to toss all of the ingredients into the crockpot, set it and forget it, too.

Clean Mexican Chicken

  • 1 red onion, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 1 green pepper, coarsely chopped
  • 1/2 cup pickled banana peppers
  • 1/4 cup banana pepper juice
  • 1 tsp organic hot sauce or Sriracha  
  • 1 cup salsa
  • 1 tbsp cumin
  • 3 chicken breasts

Coarsely chop you onion, and green and red peppers. Place a large sauce pan over medium heat, and coat the pan with cooking spray. Add the vegetables to the pan, and sauté for about 5 minutes. Add in banana peppers, juice, hot sauce and cumin. Stir well. Place chicken breasts in pan, working down through the vegetables to touch the bottom. Pour salsa over chicken, and cover pan with lid.

Allow to simmer for about 10 minutes, turn chicken and cover again. Allow to simmer for about another 10 minutes, or until the chicken breasts are tender and juicy when you cut through.

Serve over rice, and top with fresh cilantro if you'd like!

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