Wednesday, February 19, 2014

COMPLETE MEAL: Crock Pot Chicken Fajita with Cilantro Rice and Avocado Corn Salad

I LOVE COMPLETE MEALS!  I hate having to think of what sides to make with the main, so this recipe is an all in one meal that is easy to make.  I hate chopping up stuff because that usually takes the longest, but tis' tis.  I split this up into 3 portions, Chicken Fajita, Cilantro Rice and the Avocado Corn Salad.

Chicken Fajita (this will go in the crock pot)
2 lbs boneless skinless chicken breasts
1 Tablespoon oregano
1 Tablespoon plus 2 teaspoon chili powder
1 Tablespoon cumin
2 Teaspoon cayenne pepper (if you don't like spicy, I'd say don't add)
6-7 whole garlic cloves
4 bell peppers, sliced
2 medium onions, sliced
1/3 cup vegetable or chicken broth
2 limes (squeezed/juiced)
1 Teaspoon  salt
1 Teaspoon black pepper
corn tortillas
sour cream (if you're into that)

1. In a bowl mix the oregano, chili powder, cumin, cayenne pepper, salt and pepper.
2. Add the chicken breasts into the slow cooker and toss the dry seasoning in to coat the chicken. Add in the garlic, peppers, onions and broth. Cook on low for 5 hours.
3.Remove the chicken and shred it with two forks. Then place the chicken back into the slow cooker to absorb even more flavor! Remove everything into a serving bowl and squeeze lime juice over top and toss.

Cilantro Rice 
Vegetable Broth (instead of water)
Cilantro (chopped up)
1/2 lime (juiced/squeezed)
Cook the rice with the vegetable broth instead of water.  When finished, add the cilantro and lime juice.  You can also add salt and pepper to taste (I didn't because I liked it how it was)

Avocado Corn Salad  
1 cucumber (remove seeds and dice up)
3 tomatoes (diced up)
2 avocado (diced up)
1 can of corn (drained)
lime juice
salt and pepper
Mix all the ingredients together and add lime juice, salt and pepper to taste.  

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