Ingredients:

• 2 Tablespoons olive oil, divided
• 10 - 12 ounces boneless, skinless chicken breast. We used 2 good sized breasts cut into small cubes.
• 4 slices, low fat, turkey bacon, diced
• 2 cloves garlic, minced
• 1 medium white onion, diced
• 1 medium red onion, diced
• 1 pound tomatillos, small - remove husks and wash thoroughly, diced
• 1 cubano pepper, diced
• 1 small poblano pepper, diced
• 1 jalapeno pepper, diced
• 1 small green bell pepper, diced
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Sweet Basil
• 1 Tablespoon Mexican Oregano
• 1 Tablespoon Rosemary Leaf
• 1 Tablespoon Ancho Chile Powder
• 1 Tablespoon Chipotle Chile Powder
• 1 Tablespoon Celery Flakes
• 2 Tablespoons Dried Cilantro
• 2 Tablespoons Dried Spearmint
  

Directions:

1. In a skillet, heat 1 Tablespoon of the olive oil and add garlic and onions, heat just until onions start to soften - remove and set aside.
2. Heat the remaining 1 Tablespoon of olive oil and add chicken and bacon to the pan and brown until cooked through and bacon is crisp.
3. Return the onions and garlic back to the chicken and bacon mixture and add tomatillos, peppers and spices (Coriander through Celery Flakes). Add a little water if needed to combine all ingredients.
4. Transfer mixture to a slow cooker and add up to 1 cup of water (less if you added some to the skillet).
5. Set slow cooker to low and cook for about 3-4 hours.
6. About 20 minutes before serving add the Dried Cilantro and Spearmint and finish cooking.

As an alternative to the slow cooker, this dish can be prepared in a dutch oven and cooked on the stove top for about 1 1/2 hours on low heat, stirring occasionally and adding water if needed.

Serves: 4 servings

Nutritional Information (per serving):

Calories 277
Protein 25g
Carbs 22g
Cholesterol 53mg
Fat 12g
Sat Fat 2g
Trans Fat 0g
Fiber 7g
Sodium 160mg
Sugar 10g