Cilantro Lime Chicken

If you are a fan of Chipotle burrito bowls (aka naked burritos), then you will LOVE this!  This is a great slowcooker meal that takes almost no time to prepare, and it made my apartment smell amazing!  Best of all, I know exactly what went into it!

Here is the original recipe.  I made it fresh, but you can prepare everything ahead of time and just freeze it in a large freezer bag, then thaw overnight and throw it in the crockpot!

Ingredients:

6 boneless skinless chicken breasts

Juice from 2 limes

1 bunch (pkg) fresh cilantro, chopped

2-3 cloves garlic, minced

1 16oz bag of frozen corn

1 16oz can of black beans, drained and rinsed

1/2 red onion

1 tsp cumin

salt and pepper to taste

Throw everything into the crockpot and cook on low for 7-8 hours or on high for 4 hours.  I chose to prep in the morning and cook on low, but I found that 7 hours was plenty of time.  I also mixed everything around occasionally to let all of the chicken have a turn soaking up some flavor.  The lime, corn, and chicken produce quite a bit of liquid, so don't worry about the chicken getting dry.  When there was about an hour left, I shredded the chicken into large chunks.  I served it with some steamed brown rice (should have saved some cilantro and lime juice to kick up the rice!) but I'm sure this would be great with tortilla chips or however you like to eat Mexican food!  It's meant to serve 6, but I made it stretch to 8-9 servings because some of my chicken breasts were rather large!

I highly recommend this recipe!  I'm very excited about eating this throughout this hectic week of catching up on microbio! :)  Enjoy!