I found a new lunch that will probably be in my belly every day for the next year. Guys, I LOVE pepper jack cheese. It’s so perfect with chicken and I needed a change from my usual buffalo chicken and sweet potatoes. After doing some planning on how to make this dream come to life in a healthy way, I whipped out the Crock Pot and developed the perfect lunch that can be made in a huge batch on Sunday and last the whole week!
You will need:
2-3 boneless, skinless chicken breasts
2 tbsp olive oil
1 sliced green bell pepper (I LOVE peppers, so I used 2)
8 ounces of sliced mushrooms (I also LOVE mushrooms, so I doubled this, too)
1 tbsp garlic powder
1 tbsp onion powder
a splash of chicken stock
shredded pepper jack cheese (I will never tell you how much cheese you need in your life, but for each one cup serving of the chicken, I top with 1/4 cup of cheese.)
Himalayan pink salt and black pepper to taste
Set your Crock Pot to high and line the chicken on the bottom. Cover the chicken with your olive oil, garlic powder and onion powder and then layer on the peppers, mushrooms, and top with a splash of chicken stock.
Cover your crock pot and cook for 4 hours. I checked on it every hour or so to give it a stir and smell the glorious smells. You will know the chicken is done when it is white throughout and pulls apart easily with forks or meat claws. I measured out one cup servings and paired with quinoa. The final step is the pepper jack cheese. I prefer to add this last so I can portion it properly, but you are welcome to add it to the top of your crock pot if you are serving it right away!