6 chicken breasts
2 limes juiced (or equivalent of Fresh Lime)
2c chopped cilantro
30oz frozen corn
4 garlic cloves, minced
1 red onion, diced
30oz black beans, rinsed
salt and pepper
Cook on LOW for 8 hours. Slice chicken and serve on tortillas with guacamole and cheese.
4T vegetable oil
4 chicken breasts, cut bite-sized
1c shredded carrots
1 thinly sliced large onion
3 minced garlic cloves
3in piece fresh ginger, peeled and grated
1 jalapeño, seeded and chopped
1 thinly sliced red bell pepper
3/4c chicken stock
13oz light coconut milk
10oz thawed frozen peas
20 basil leaves
1/4c chopped cilantro leaves
1 lime, zested and juiced
Heat a large skillet over med-high with 2T of oil. Add chicken and season with salt and pepper. Brown for about 5 minutes. Remove chicken onto a plate. Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper. Cook, stirring often, 2 to 3 minutes. Add stock and coconut milk, heat to high, simmer about 5 minutes. Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly. Add the peas, basil, cilantro, and lime zest and juice. Cook 1 minute more. Serve over rice.
I use chicken breasts instead of thighs, then proceed as instructed.
The way to freeze this is to make up a few bags of the chicken in marinade all at once. It’s quicker to make them all at once than to make this three separate times! Then freeze the extras and they will marinade while they defrost when you are ready to fix. Grill or throw them in the crockpot for an easy dinner.
Jen shared this with me, just great for cooler days of fall!