Tuesday, October 18, 2016

21 Day Fix Crock Pot Southwestern Chicken


21 Day FIx Crock Pot Southwestern Chicken
Cook on low for 6 hours or until chicken easily shreds. Allow shredded chicken to cook in the juice for 30 minutes after shredding. If the chicken is frozen, you’ll need to cook for 8 hours.

  • 3 Large Boneless Skinless Chicken Breasts (about 2 lbs??)
  • 1- White Onion, diced
  • 2- Bell Peppers, diced
  • 2- 4oz Cans Diced Green Chiles
  • 1- jalapeno (remove seeds if you don’t want the heat)
  • 1- 15oz Can Black Beans, drained and rinses
  • 1 1/2 Cups Frozen Corn
  • 2- Limes, juiced
  • 1 Cup- Chopped Cilantro
  • 1/4-1/2 Cup of Water
  • 3 tsp Coconut Oil

Chicken Seasoning:
  • 2 Tbsp Chili
  • 1 Tbsp Cumin
  • 2 tsp garlic
  • 2 tsp onion
  • 1 tsp dried oregano
  • 1 tsp sea salt (or pink Himalayan salt)
  • 1/2 tsp pepper
  • *optional: dash cayenne to taste
Makes 6 servings (if you eat it as is)– it’s a ton of food!!! Make it ahead of time and portion out through the week or use it for a big batch family meal >> whatever works for YOU! 21 Day Fix Breakdown: 1- Red, 1- Green, 1-Yellow, 1/2 tsp: serving size about 1 1/4- 1 1/2 cups, depending on size of chicken.

Additional Serving ideas and box break down:

Add a yellow:
*with rice
*in a corn tortilla as a taco (or even throw the corn tortilla in the oven and make tostadas or nachos)
*with additional beans or corn

Add a green:
*Over a salad
*with extra veggies
*as a lettuce wrap

Add a purple:
*with salsa

Add a red:
*with green yogurt (in place of sour cream)

Add a blue:
*with cheese
*with avocado

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