Sunday, March 2, 2014

Cilantro Lime Chicken

I had some of extra cilantro and chicken a few months ago and made this meal and put it in the freezer for another time.  This week, busy with work, I pulled it out on Sunday and put it in the crockpot before work on Monday.  We ate it over rice but it would be a good filling for tacos or burritos.  All 3 girls liked it which is a bonus! 

You can make it right away or double the ingredients - one meal tonight and one in the freezer - or just freeze it for another time.  

Cilantro Lime Chicken (4 servings)

1.5 lbs boneless, skinless chicken breast
2 limes, juiced
1 cup or 1 bunch cilantro, chopped
1.5 cups frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, rinsed and drained
1 tsp. cumin
salt and pepper

Make it now:  Put all the ingredients in the crock pot and stir to combine.  Cook on low for 6 hours or high for 4 hours.  If desired, shred the chicken before serving.

Make-ahead freezer meal:
Write the cooking instructions on the outside of a gallon sized freezer bag.  Place all ingredients inside the freezer bag.  Seal bag and shake to mix the ingredients together.  Lay it flat and freeze.  To prepare:  Let it thaw overnight (24 hours is good) and dump the whole thing into the crockpot.  Cook on low for 6 hours or high for 4 hours.  If desired, shred chicken at the end and stir it all together.

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