MEXICAN CHICKEN

I realized today that I haven't posted in a new recipe in a while. Sorry about that, but life has been crazy lately! So, here's a quick and easy recipe that is also good for you!

MEXICAN CHICKEN
6 boneless skinless chicken breasts
20 oz. jar (2 cups) salsa
1 large red bell pepper, chopped
2 TBSP ground cumin
2 TBSP lemon juice
2 TBSP chili powder (I only use 1-1/2)
3 cloves crushed garlic
2 (15 oz) cans black beans, rinsed and drained (I used 1-1/2 cans when I made it – which was enough)

Cooking Day: Place chicken in gallon size Ziplock freezer bag. Mix together salsa, red bell pepper, cumin, lemon juice, chili powder, garlic and beans and add to bag. Freeze.

Serving Day: Thaw. You can either cook this on low 4 to 6 hours in your slow cooker, or place it in a 9x13 pan and bake at 400 degrees for an hour or so.

Serve with rice if desired. Would also be great topped with some Mexican cheese!