Lemon Pepper Chicken

This recipe is from my meal prepping a couple of weeks ago. Thanks to New Leaf Wellness for the recipes!! This one is definitely up there on my list of favorites from this set of crockpot meals. When prepping the broccoli, I used water, lemon juice, and pepper to steam/sauté it. I also stopped the chicken a little bit early (it was cooked, but not shreddable) so that I could dice it. I am not a fan of shredded chicken on rice. If you are, I'm sure it would be good that way as well.

Yields: 3 servings

Ingredients
1 pound boneless, skinless chicken breasts, fat trimmed
1/4 cup extra virgin olive oil
The juice from one lemon (about 3 tablespoons)
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon salt

Materials (if prepping as freezer meal)
1 gallon-sized plastic freezer bag

Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.

Serve with rice and broccoli.