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Here is a meal prep spin on some chicken fajitas! This Slow Cooked Chick Fajitas recipe is quick, delicious, and a great way to get some healthy fats, complex cabs, fiber, and protein in!
The most common ingredients that I use + Links to buy them: http://dhftns.com/ingredients
The Protein Chef/DHFTNS Store and Personal Training Programs:
P.O. Box 976
Windham, NH 03087
Swiss Diamond Nonstick Fry Pan w/ Lid:
My Red Line Compressor Watch:
My Casio G-Shock:
Black & Decker Food Processor (Great investment – Only $25!) – I’ve had mine forever!
Purchase the Escali Primo Digital Kitchen Scale here:
Purchase my slow cooker (cheap and great quality):
Here is the recipe:
15 Ounces (425g) Reduced Sodium Black Beans (or Dark Red Kidney Beans)
2 Teaspoons Lime Juice
16 Ounces Salsa
14.5 Ounces (411g) No Salt Added Diced Tomatoes
2 1/2 Teaspoons Minced Garlic (or 5 Cloves Garlic)
1 Packet (1.12 Ounces/31g) Low Sodium Fajita Seasoning Mix
1/2 Cup Red Onion
1/2 Cup Green Pepper
1/2 Cup Yellow Pepper
1/4 Teaspoon Cayenne Pepper
3 Pounds (48 Ounces) Chicken Breast
Calories in the WHOLE recipe:
Saturated Fat: 0g
Calories in each bowl (if you make 5):
Saturated Fat: 0g
Drain and rinse your Black Beans. Chop up your Red Onion, Green Pepper, and Yellow Pepper. Trim the fat off of and cut your Chicken Breast in half. Add all of your ingredients into your slow cooker. Mix everything around. Turn your slow cooker on High for 3-4 hours or Low for 5-6 hours. Mouthgasm!
Tips: Use whatever flavor or heat salsa you want!
Shred your chicken with 1 hour of cooking time left by using two forks and pull apart!
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Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0