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Lemon Mustard Pepper Chicken

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Lemon Mustard Pepper Chicken



Phase 2 | Serves 8 | Prep time: 10 minutes | Total time: 3 to 8 hours (slow cooker)

Serving Sizes:

20 pounds or less: 4 ounces of chicken and 2 cups of veggies

20-40 pounds: 6 ounces of chicken and 3 cups of veggies

40+ pounds: 6 ounces of chicken and 4 cups of veggies

Ingredients

2 pounds boneless, skinless chicken breast, diced into 2-inch pieces
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
¾ cup Dijon mustard
¼ cup birch xylitol
2 tablespoons coconut aminos
2 sprigs fresh rosemary
2 cups organic chicken broth
¼ cup diced red onion
Juice of 1 lemon

Directions

Put all ingredients in a slow cooker or Crock-Pot and cook for 3 to 4 hours on high or 6 to 8 hours on low. Remove rosemary before serving.

TIP: All of the dinners on Phase 2 can also be eaten as a lunch. One of my favorite things to do is take the leftovers from this dinner and serve over a bed of mixed greens with Phase 2 dressing and then eat it for tomorrow’s Phase 2 lunch.

 

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