Found this on Spark People the other day… Spark People is a semi-handy resource for diet, exercise and motivation. I have used it off and on over the last few years. Occasional excellent recipes… and this turned out to be one of them!
Not the best photo from the phone… but oh so yummy!
Chef Meg’s Provencal Chicken and Beans (I don’t really measure or follow recipes exactly so this is my version, slightly different than the original)
4 boneless skinless chicken breasts
1 yellow pepper and 1 red pepper diced
2 – 16oz cans of White Kidney beans (Cannellini Beans) drained and rinsed
2 – cans diced tomatoes – I used roasted tomato flavor and Italian spiced
dashes of salt and pepper
2 tsp of basil (fresh might be delish but I was lazy)
1 tsp thyme
I didn’t add onion but when I make it again I will. Also, throw in a couple three cloves of fresh garlic! That’s my plan!
Throw all this in the crock pot before bed, then stick it in the fridge. In the morning, throw it in the warmer part of the pot on LOW. This could easily go 8 hours and might be ok longer.
When you are home, pull out the chicken pieces and use two forks to shred the chicken a bit. Return it to the pot and stir. It is like a very rich, thick stew or soup. YUMMY!! Both Marek and I loved it, Marcus won’t eat beans or tomatoes … This made enough for 6 – 8 servings. I didn’t freeze it because we ate it within a few days.
Easy and healthy food!! Hope you try it! (By the way – you could easily cut it in half and still have plenty!) It also pairs well with this delicious wine … and some crusty bread!
~ Denise
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