The original recipe I based this meal off of was supposed to be Chicken Fajita Tacos, but in an effort to make this meal more portable for work, I threw the meal over my go-to brown rice and called it a day. I probably cooked it a bit too long, but the spicy favor was delicious whether it’s the first (or fifth) time I ate it!
2lbs boneless, skinless chicken breast
1 green, red, orange, and yellow bell pepper
1 large yellow onion
1 can of Rotel
3/4 tsp ground coriander
4 cloves garlic, crushed
1 tbsp honey
2 tbsp fresh lime juice
2 1/2 tsp chili powder
1 tsp paprika
3/4 tsp pepper
2 tsp cumin
1/4 cup dry brown rice, cooked
Cut up the bell peppers into 1/3in strips and put about a third of them in the bottom of the crock pot along with half of the onion, also sliced into 1/3in strips. Layer the chicken breasts on top of the pepper strips and cover with the dry seasoning mix (coriander, chili powder, paprika, pepper, and cumin). Pour a can of Rotel over the chicken breasts along with the garlic, honey, and lime juice. Cover with the remaining bell peppers and onion. Cook on high 3-4hrs or low for 6-7hrs. Longer times make the chicken shred-able while shorter times allow for the chicken to be cut into strips.
Possible serving additions include: corn/flour tortillas, black beans, cilantro, avocado, pepper jack cheese
It paired beautifully with a 2012 De Loach Chardonnay; YUM!