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| Salsa Crock Pot Chicken |
I'm kicking it into high gear and starting a new weight lifting program on Monday (Jamie Eason's LiveFit Trainer), so I've been prepping foods this weekend to get ready. I searched for recipes, hit the store and then started cooking up a storm today. This recipe will serve as lunch for the entire upcoming week. I'm ready to go!
I found this recipe on www.HeandSheeatclean.com, a wonderful resource for healthy recipes and the "eat clean" lifestyle. Higher in protein and with less carbs than my current lunch menu (peanut butter or roast beef sandwich), this will be an excellent change. I also made nine cups of brown rice with chopped cilantro to serve as a side dish throughout the week.
The chicken and rice made for an excellent meal tonight, and I'm looking forward to having it many more times this week!
Ingredients:
3-4 lbs of boneless, skinless chicken breasts
4 diced tomatoes
1 1/2 cups of your favorite salsa
2 tbsp garlic powder
1 tbsp black pepper
1 tsp cayenne pepper
Directions:
1. Mix all ingredients in crock pot and cook on low for 6-7 hours.2. Once cooked, shred the chicken in the crock pot and let it cool before placing it in a container. I also drained off most of the liquid, as it was too runny.
6 oz serving:
Calories: 160
Fat: 2g
Carbs: 2g
Protein: 36g
