I visited one of our local farm stores today and picked up three chicken breasts. I know the chicken is from PA, just a hop, skip & a jump away from MD - and I know that it's humanely raised with no hormones or anti-biotics. I pretty much always buy my chicken from this particular farm store.
I tossed the chicken in the crockpot and added a mixture of about 1/3 cup of my FAVE chili sauce by Organicville and 1 cup water, then I sprinkled a Mexican spice mix over top. The chicken cooked on low for about 6 hours and it shredded with just one fork (can't beat that!)
1 and 1/4 cup shredded chicken
1/3 cup red bell pepper, diced
1/4 cup onion, diced
6-7 lacinato kale leaves, chopped
1T coconut oil
2 large green bell peppers
taco seasoning or Mexican spice mix
Daiya cheese, 3T chopped (or any dairy or non-dairy cheese of your choice)
Heat oven to 425. Cut the tops off of the green peppers and scoop out the insides (pic 2). Place in baking dish and bake for about 10 minutes before stuffing (pic 3). Meanwhile, heat a pan on stove over medium heat and add 1T coconut oil. Add red pepper and onion (pic 8). Once those turn translucent, add the chopped kale (pic 9). Cook for two minutes, then remove from heat. Mix veggies in a bowl with the chicken and cheese. Spoon half of the mixture into each green pepper (pic 12). Put back into oven and cook 10-15 minutes (pic 13).
Let cool and serve with Zucchini Noodles with Avocado Cream Sauce (part 2 of this blog post).
Now - step by step pictures!
|1. Organic, fresh bell peppers|
|2. Cut off tops & scoop out seeds|
|3. After pre-baking for ten minutes|
|8. Red Pepper & onion, sauteed in coconut oil|
|9. Sauteed veggies with kale added for final 2 minutes|
|10. Shredded chicken|
|11. Daiya Jack - my favorite cheese substitute|
|12. Before baking|
|13. After baking|
|Serve alongside my Zucchini Noodles with Avocado Cream Sauce|