I bought a package of fresh chicken breasts - which I never do, I usually get the frozen ones because we rarely eat meat at our house - and was trying to come up with a fun way to use them. I had broccoli and cream of chicken soup... so I thought I'd make the classic broccoli-rice-chicken-creamy-cheesy casserole in my crockpot. But first I logged on to dietbet and saw how awesome everyone was doing with their diets, and I wanted to make a MUCH healthier crockpot dish for myself. 

This recipe comes out to 273 calories per serving, with 60% of your daily protein and 114% of your vitamin C! (4g fat, 28g carb, 30g protein)

  • 2 boneless, skinless chicken breasts (sliced into strips)
  • 1 can of diced tomatoes with jalapenos
  • 1 chopped anaheim pepper
  • 6 mini bell peppers (sliced into strips)
  • 1/2 C uncooked brown rice
  • 3 cloves of garlic (chopped)
  • 1/4 yellow onion (sliced into strips)
  • 1/4 red onion (sliced into strips)
  • cumin, chili powder, cayenne to taste
  • cilantro and lime for serving

Bring 1 C of water with the tomatoes (and juice) to a boil with the rice and simmer for 10 mins to par-cook it. Throw the rice, liquid, and all remaining ingredients except the mini peppers into your crockpot set on high. Cover and let cook for 2.5 hours, then add the mini peppers and cook for 20-30 mins more, until the rice is completely done and the peppers are slightly softened. Serve with a lime wedge, cilantro, and your favorite Mexican hot sauce (Tapatio and Pata for me). 

Makes 4 generous servings. This could easily feed 6-8 with a side salad or if you add a can of black beans and/or corn.