Thursday, November 17, 2011

Mexican Chicken for Burrito Bowls

The key to keeping the chicken moist is to start with frozen chicken breasts!

4 frozen chicken breasts (about 1.5 pounds)
14.5 oz can petite diced tomatoes with chipotle peppers
14.5 oz low sodium chicken broth or homemade chicken broth
15 oz can black beans, undrained
1 c. frozen corn
1 tsp. cumin
1 tsp. granulated garlic
1 tsp.onion powder
1-2 tsp. chili powder
1/2 tsp- 1 tsp. cayenne pepper
salt & pepper to taste

Place chicken in crock pot. Add all other ingredients and give a good stir. Cook on high for 5-6 hours until chicken is tender. Take chicken out and shred with two forks. Return to crock pot and stir. To thicken you can either turn crock pot to low and leave cover off chicken or thicken with a little flour and water. Serve over cilantro-lime rice. Add cheese, guacamole, sour cream, salsa, onions, black olives.

Cilantro-Lime Rice
Make 1 1/2 cups of rice (to make 3 cups of cooked rice). Add the juice of one lime and a small bunch of chopped cilantro. Give a good stir.

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