Saturday, June 20, 2015

Cilantro Lime Chicken with Black Beans


6-8 Boneless, Skinless Chicken Breasts
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt and Pepper to taste

Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

1 comment:

Suzanne said...

I made a very similar version to this recently. I love the lime and cilantro together!

How much cilantro did you use?