Slow Cooker Mexican Chicken
Ingredients:
1 (15 oz) can diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
1 (14.4 oz) can chicken broth
1 (4 oz) can diced green chiles
1/2 yellow onion, diced
2 cloves garlic, minced
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 1/2 lbs boneless skinless chicken breast
Salt and black pepper, to taste
Optional toppings: chopped green onion, shredded cheese, avocado, cilantro, sour cream
Directions:
In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.
Roasted Avocado Salad
If you’re an AVO fan-you gotta try this!
Crispy outside, creamy inside 🙂
Preheat oven to 400 degrees f
Avocado peeled, & sliced into 1/4th’s
Drizzle with a little citrus (fresh lemon, lime, OR orange juice-totally optional)
Brush with Avocado oil, or Olive oil
Sea salt & pepper to taste
Roast in your preheated oven for about 15 minutes. Hit them with BROIL for a minute or two at the end.
Orange-Citrus Vinaigrette:
juice of 2 whole fresh oranges(seeds removed)
1 Tbsp apple cider vinegar
2 Tbsps raw honey
1 dash of Fav hot sauce-to taste
2 Tbsps fresh squeezed lemon juice
sea salt and pepper to taste
1/2 cup extra virgin olive oil
Pour dressing ingredients (except oil) into blender. Blend til smooth. Reduce speed, slowly add oil until combined)
Serve immediately, store in refrigerator, blend again before serving)
Extra Crispy Sweet Potato Wedges
Ingredients
2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
2 1/2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
Instructions
Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
Cool wedges on pan for 5 minutes, then serve at once!
Notes
The baking times listed above are approximate; it depends how thick you cut the sweet potato wedges. For best results, try to cut the wedges evenly; this will help them cook at about the same rate. Double recipe as needed, but only bake one tray at a time.
Black Bean and Corn Salad
Salad:
1 can black beans rinsed
1 can corn niblets rinsed (or 1 1/2 cup fresh corn)
1/4 red pepper chopped
1/4 yellow pepper chopped
1/4 red onion chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped spinach
Mix well
Dressing:
1 1/2 limes juiced
2 tbsp. oil (olive, avocado, grapseed)
1 fresh garlic clove minced
1 tsp. tex-mex seasoning
Sea salt to taste
Mix well and pour over salad. Toss well till everything is coated.
Place in the fridge for about 1/2 hour to make sure all flavours are incorporated.
Enjoy
Chipotle Lime Chicken Recipe
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Serves 4
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Ingredients:
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2 – 2.5 lbs skin on chicken thighs, deboned
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Marinade:
1/2 cup fresh lime juice
1 teaspoon fresh lime zest
1/4 cup olive oil
3 tablespoons fresh cilantro leaves, roughly chopped
1 jalapeño, chopped finely
2 teaspoons chipotle chili powder, or more to taste
5 garlic cloves, minced
1 1/2 tablespoons honey
2 teaspoons salt, or to taste
Lime wedges, for serving
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Method:
Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.
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