This recipe is easy and tasty for the whole family to enjoy or simply as a great meal prep option
let’s get cooking here’s what you’re gonna need
4 chicken breast
Placed into a crockpot with cumin, chili powder, and 3 cups of water and three bay leaves cook on high heat for at least minimum 4 hours or on low for 8 hours
3 bell peppers
1 cup purple cabbage
2 yellow summer squashes
2 green onions
1 jalapeño
2 cups low fat cottage cheese
1 tablespoon per bell pepper half
Your favorite salsa
Once your chicken is cooked and shredded preheat oven to 350. Slice each. Bell pepper in half and lay face up on a cookie sheet place in the oven for at least 20 minutes to let it pre-cook. While your bell peppers are cooking, have your sliced purple, cabbage and yellow squash, and a sauté pan you may use the fajita Traeger rub or some cumin and chili powder . no oil!!!
Please half of your chicken into the sautéed vegetables with the 2 cups of cottage cheese stir and continue to cook on low heat till it all comes together.
After the 20 minutes are up and your bell peppers are pre-cooked bring them out of the oven and take the mixture and place half a cup of the mixture in each bell pepper. Garnish with 1 tablespoon of cheddar cheese, sliced, jalapeño and green onions please foil over the cookie sheet or the Pyrex pan whatever you have them in and let them cook for an additional 15 to 20 minutes. Take off the foil and place on broil for one to two minutes.
Serve and enjoy, you may garnish with avocado Greek yogurt, or sour cream or simply have as served
Now you’re going to have extra chicken and that’s completely OK because we like the extra protein and bulk make sure to check out the homepage on my blog to see other recipes that you can use it for
Make sure when you make this meal, give me a tag on Instagram and let me know how much you love it
Erika Hewitt 🩷
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