INGREDIENTS:
2 boneless, skinless chicken breasts
1 tsp chili powder
Juice and zest from 1/2 lime
1/2 tsp cane sugar
1 tsp cumin
1/4 cup tomato, diced
1/4 cup onion, diced
6 medium-sized bell peppers
1/2 cup brown rice (measured uncooked)
1 cup kernel corn
2 cups (reduced fat) shredded cheese
DIRECTIONS:
Cut the tops off of bell peppers and remove the seeds. Cook in boiling water for about 5 minutes and set aside upside-down.
Cut chicken breasts in half, Season chicken with lime zest and juice, salt, chili powder, cumin and sugar. Cook chicken in a large skillet, then shred it. In the same skillet, add onions, tomato, cilantro and cooked rice to chicken, then stir in shredded cheese. Spoon mixture into bell peppers and bake on 350 degrees F until peppers are tender, about 25-30 minutes.
NUTRITION
# of Servings: 6
Calories: 225
Fat: 6g
Carbs: 20g
Sugars: 6g
Protein:19g