Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🐔 Make extra chicken when making these stuffed peppers or for the lunch salads. Set aside about half and refrigerate.
- Make sure to save the rest of the corn and beans to use in the Southwest salads.
Ingredients:
- 3/4 lbs chicken breast
- About 1 cup BBQ sauce (use your favorite)
- 2 bell peppers
- 1/2 cup of brown rice, or your favorite rice
- 1/4 can black beans
- 1/4 can corn
- 1 lime, 1/2 juiced, 1/2 quartered for serving
- 4 tbsp cilantro, chopped (save some for serving)
- 3/4 cup mexican blend cheese
Directions:
- 🔪 Chicken (if you have a sous vide machine - find directions here)
- Cut chicken into 1 inch cubes.
- Season chicken all over with salt and pepper.
- Warm a pan over medium heat with a tablespoon of oil.
- Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
- Put chicken in a bowl and slowly add desired amount of BBQ sauce, lightly tossing.
- If you’re making extra for lunch salads, set about half aside and refrigerate until you’re ready to build your salad(s).
- 🔪 Cook Rice (Can be done up to 3 days ahead)
- Cook rice according to package instructions.
- If not serving right away, let it cool and store in the refrigerator.
- No need to reheat before mixing with the rest of the ingredients.
- 🔪 Veg Prep (can be done up to 3 days ahead).
- Drain and dry beans and corn (between 2 paper towels).
- Peppers
- Set the oven to broil.
- Cut peppers in half (stem to bottom) and remove seeds and place on a sheet pan, skin side up.
- Roast peppers for about 5-10 minutes, or just until peppers start to soften and brown a bit.
- Remove and set aside.
- Set oven to 350 degrees.
- Stuff Peppers
- Mix together chicken, beans, corn, rice, half of the cheese, and 1/2 of cilantro in a bowl.
- Squeeze lime and season with salt and pepper.
- Stuff peppers by scooping in the rice mixture tightly.
- Roast Peppers
- Place stuffed peppers on a sheet pan and set it in the oven to roast for 15-20. It’s ok if the oven hasn’t completely come down to temp.
- For the last 5 minutes, sprinkle the peppers with the remaining cheese.
- Cheese should be melted and bubbly.
- Serve
- With more BBQ sauce and/or your favorite hot sauce, top with cilantro, and a lime quarter.