This is the time of year when I make every attempt to eat healthfully. What with all of the holiday gatherings and treats in my life, it's not always easy.
But, at home, we do pretty well. Here's an easy recipe to knock out for dinner, featuring lots of veggies and chicken breasts. As always, I made my substitutions and changes. You can find the original recipe at Midwest Living website if you want to make the burrito version. In fact, I cooked my rice separately and served the chicken and veggies over rice instead of inside a burrito.
Slow Cooker Chicken and Veggies
Adapted from Midwest Living
1 large green sweet pepper, chopped
1 large onion, chopped
1 cup celery, chopped
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
1 8 - ounce bottle green taco sauce
1/2 teaspoon ground cumin
2 medium zucchini, cut in half lengthwise
Put your chicken and veggies in the slow cooker. In a bowl, mix together the taco sauce and cumin. Pour the mixture over the chicken and veggies. Give it a stir.
Cover and cook for 2.5 hours on high or for about 6 to 7 hours on low. When there are about 30 minutes left on the cooking time, mix in the sliced zucchini and put the lid back on. You don't want the zucchini in there for too long or it will get mushy. After 30 minutes in the slow cooker on high, the zucchini were still pretty crunchy (which is how I like them!).
I served this over brown rice. We topped it with cheese, sour cream and avocado. It comes out a little saucy, but the sauce tasted great with the rice.
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