Recipe by NewBodyForU
2 large boneless chicken breast
1 TBLS Olive Oil
Lawry's Lemon Pepper
Lawry's Garlic Salt
Weber Kick'n Chicken
1 can of Rotel Tomatoes & Green Chilies
3 Large Yellow Bell Peppers
Chicken Broth-Low Sodium
1 can Bush's Black Beans-Low Sodium
**If you do not want to use black beans then you will need to cook 1 more boneless chicken breast.
1 cup Colby Jack Cheese -shredded
Preheat oven to 350
Cut chicken breast in small diced pieces. Heat medium sauté pan for 2 minutes on medium heat setting, then add 1 TBLS of Olive Oil. Add diced chicken. Lightly season chicken with the lemon pepper, garlic salt, chili powder, cilantro, and Kick'n Chicken. Sauté for 3 minutes then flip chicken pieces and season lightly again with the same ingredients. Sauté on medium-high heat until lightly browned.
Add 1 (10 oz) can Rotel diced Tomatoes & Green Chilies into pan with chicken and stir gently. Heat for 3 minutes then remove from heat.
Rinse and drain black beans. Set aside.
Cut top center out of yellow peppers then cut them vertically (long length) in half. Carefully cut out white parts.
Pour chicken broth in a large glass casserole dish until bottom is covered.
Place peppers (open side up) in casserole dish. Fill each pepper with 1/3-1/2 cup of chicken and 1 TBLS of black beans.
Cover with foil and cut 2-3 slits in top.
Place in oven and cook for 40-45 minutes.
When done. Remove aluminum foil. Add 1 TBLS of pressed shredded cheese on top of each pepper. Place back in oven for 2 minutes.
Remove from oven and place 2 peppers halves on each plate.
Enjoy! Servings 3