We love this delicious high protein slow cooker meal because you start it early in the day and feed the whole family at night! Minimum effort, maximum satisfaction. Enjoy in confidence!
1 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
1 cup salsa verde (tomatillo salsa)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
One 4-oz. can diced green chiles, not drained
1 1/2 tsp. chopped garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder
3 cups roughly chopped cauliflower (or HG Alternative)
Optional topping: chopped fresh cilantro
*Place chicken in a slow cooker, and season with salt and black pepper. Add 1/2 cup water and all remaining ingredients except cauliflower. Stir to mix.
*Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
*Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.
*Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
*Add cauliflower rice to the slow cooker, and stir to mix.
*If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.
MAKES 4 SERVINGS
1 serving: 1/4th of recipe (about 1 1/4 cups)
Protein 28 grams
Carbohydrate: 14.5 grams
Instead of blending 3 cups of roughly chopped cauliflower into rice-sized pieces, use 2 1/4 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe’s and Green Giant Fresh.
Prep: 15 minutes
Cook: 3 – 4 hours or 7 – 8 hours, plus 45 minutes
We love this make-ahead lunch idea for on-the-go eating! It’s simple, fast and delicious! Perfect to pack for work, the beach, picnics or anywhere! And, for those looking for a meatless option this protein-packed salad will fit the bill! Enjoy in confidence!
1/2 large lemon
4 teaspoons olive oil
1/4 tsp kosher salt
1 oz avocado (1/2 sm haas)
1/2 cup cooked lentils (Trader Joes brand optional)
1/2 cup cooked quinoa
1/2 cup halved grape tomatoes
2 cups baby arugula
2 large eggs, hard boiled
*Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
*In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days.
*To eat, shake well and pour onto a plate and eat!
2 Servings, Serving Size: 1 jar
Total Fat: 20g
The information presented in the blog pages of Khalili Center is for educational and informational purposes only and should not considered personal medical advice. Consult with your personal physician/care giver regarding your own personal medical care.