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Recipe: Salsa Chicken

AFS EducationAFS Education Administrator, Moderator, Practitioner admin
in Nutrition

We all are human and have many things that happen in our day to day that could affect so many parts of our operation. There is always a theory of how the day should go, and it never seems to manifest in just the right way. BUT rest assured, there are lots of ways to make dinner a delicacy.

Start by slicing the chicken into small enough bite-sized pieces, helping it cook quicker and making it more easily edible. Throw some black beans, taco seasoning, salsa, garlic, fresh cilantro, lime juice and jalapenos into the pan. Preheat that oven, and BOOM! Forty minutes later, this is a wonderfully crafted Mexican dish sure to send your taste buds for a ride, with so little effort!

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Want to truly make this a fiesta? Put this on a bed of roasted corn tortillas, soft corn tortillas, or on a bed of cauliflower rice. All of these give this dish a little more dimension, and make it worthy of a solid thumbs up!

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INGREDIENTS

·       2 pounds skinless, boneless chicken breasts (fresh or frozen)

·       1 packet taco seasoning mix (low sodium for extra health benefit)

·       1 16 oz jar of salsa

·       1/3 cup chopped fresh cilantro

·       Juice from two limes

DIRECTIONS

1.   Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

2.   Place lid on top and cook for four hours on high, or 6-7 hours on low.

3.   Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until satisfied. (reference: 1/2 – 3/4 cup of juice).

4.   Bake at 425 degrees for 35 minutes

5.   Serve with taco shells or tortillas, adding on your favorite toppings. Enjoy!

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