If you’ve been thinking that there’s a “healthy trend” going on this week on LLB, then you would be correct! After all of the cheesy dips for Superbowl and sugary sweets for Valentine’s Day, I decided that it was time to take a turn for the healthy this week on LLB!
I started with my “Heart Healthy” smoothie and granola bars, which I premiered on San Diego 6 News yesterday… speaking of the news, have you checked out the all new “On Camera” page on Little Leopard Book featuring all of my cooking videos, news appearances and interviews? It just premiered yesterday, you should go check it out! 😉
Now, back to those healthy recipes I was talking about. Just because it’s healthy, doesn’t mean it can’t also be delicious! This recipe proves that fact.
The best part about this recipe is that it’s super easy to make. Take 5 minutes in the morning to throw the chicken in the crock pot. Come home from work, shred the chicken, stuff it in the peppers and in the oven it goes. Prep time is minimal, flavor satisfaction is maximal.
… why yes, that did come out sounding as cheesy when I typed it as it did in my head!
Ingredients – Cilantro Lime Crock Pot Chicken
- 1.5 lbs chicken breasts
- 1 tbsp taco seasoning
- ¼ cup lime juice
- ¼ cup fresh cilantro
- ½ cup chicken broth
Rub the chicken breast with taco seasoning and add to a crock pot.
Mix the lime juice, cilantro and chicken broth together in a small bowl.
Pour the mixture over the chicken.
Cook on low 6-8 hours. Remove the chicken and shred.
This chicken would be perfect for tacos as well!
Now, over to the stuffed peppers.
Ingredients – Stuffed Peppers
- 2 cups cilantro lime chicken
- ½ red onion (diced)
- 3 bell peppers
- 2 tbsp fresh cilantro (diced)
- 1 avocado (diced)
Preheat the oven to 375°.
Mix the chicken and onions together. Stuff the mixture into the bell peppers and place in an oven safe dish.
Cover the tops of the peppers with foil (to prevent the top layer of chicken from getting burnt & crispy.) Bake 40-45 minutes.
Top with fresh cilantro & avocado.
The avocado was a late addition to the mix and honestly made the dish. The crisp red pepper with the zesty lime chicken and the creamy avocado made for a killer combination!
I ate two for dinner, then saved one for lunch the next day and it was perfect. If you like a little spice, throw some hot sauce on top. I drizzled a little Sriracha on it for a kick!
♦ Gluten Free Option: This recipe is gluten free.
♠ Paleo Option: This recipe is paleo.