"I do not like them, Sam I am, I do not like Green Eggs and Ham."
Well, if Sam won't eat green food then he would have been quite unhappy in my household yesterday.
I am attempting to try out more recipes so that Mark and I can have more variety (aka nutrition) in our diets. This is very difficult because we both have many dishes that we love that we would be more than happy to eat all the time. But, as it turns out, pasta every night is not the healthiest way to live, so instead we are branching out. Last night I made a variation of a recipe that I found on a slow cooker blog. The original recipe was called Green Pepper Chicken but I decided to spice it up a bit by using Pablano Peppers. I also cooked it in the oven rather than a slow cooker. It came out very tasty and will be a versatile meal in the future. Here is the recipe!
3 chicken breasts
2 pablano peppers, chopped with seeds removed
1 can diced green chilis
1 medium onion, diced
1/2 t basil
1 t garlic salt
1/2 t black pepper
1/4 cup water
1/4 cup sour cream
1/4 cup shredded mexican cheese
Preheat oven to 325*.
Put the chicken in the bottom of an oven safe dish (that has a lid) and add pablano peppers, the whole can of chilis and diced onions. Add the basil, garlic salt and black pepper. Stir around so everything is equally coated with spices. Pour in the 1/4 cup of water. Cover the dish and cook in the oven for 90 minutes (on in a slow cooker on low for 6 hours or on high for 3-4 hours).
Remove the chicken from the dish and set aside. Use an immersion blender and blend the remaining ingredients in the dish. Stir in 1/4 cup sour cream and 1/4 cup shredded cheese until fully combined. Slice the chicken and return to dish. Turn oven up to 360* and bake the dish for an additional 15 minutes.
The meat can be served in many ways: in a tortilla, over rice, as fajita meat....basically anything! Enjoy!