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Slow Cooker Cilantro Lime Chicken

Dairy Free, Grain Free

My all time absolute favorite meal has always been some variation of Mexican food. From tacos to taco salads, there is nothing that brings me the comforts of home as much as a flavorful dish incorporating Mexican spices, beans, cheese, and shredded chicken wrapped up in a tortilla. As we settle down, build our families and sink into full time jobs, it becomes all too clear that life has a funny way of creating busy schedules, timelines, annoying weight gain and health complications to go along with all of our blessings, and we are forced to learn how to adjust our lifestyle and taste preferences to accompany our priorities. After recognizing these priorities for myself, I’ve gotten more conscious about my time and health, and have had to get creative on ways to bring the essence of Mexico into an easy, healthy, authentic dish that could fool me into believing it is a dish straight from my childhood. Enter my Slow Cooker Cilantro Lime Chicken.

The beauty of using a slow cooker is that it gives you the freedom to leave it on all day long and come home to a house that smells fantastic and a ready to eat meal that requires minimal effort to put together. Plus, it’s cost efficient! To give the chicken it’s flavor (while omitting dairy, beans, corn and grains), this recipe calls for some pretty powerful ingredients to kick your taste buds into gear. That said, the slow cooker is a fairly forgiving method of cooking, which means you can experiment with a variety of flavors. One of my personal favorite additions to this recipe is topping it off with 505 Southwestern Hatch Valley Green Chile Salsa just before closing the lid. It gives it an extra blast of authentic Mexican flavor without being too spicy or salty. As an added bonus, if you have leftovers after dinner, this chicken keeps very well in the fridge and you can use it to top salads or tortillas for days to come.

Cooking healthy doesn’t have to be time consuming or expensive. Let us know your thoughts on this recipe in the comments section below, and leave us your requests for future recipes that you want to see get a health makeover.

Ingredients

2 lb Organic Chicken Breast,

4 Limes, halved and juiced

1 Jalapeño, deveined to reduce spice

1 Vine ripe tomato

3 Cups Frozen Fire Roasted Peppers and Onions (My favorite is the Trader Joe’s Brand. You can substitute this for 1-2 fresh peppers and 1 small white onion)

1 white onion, diced

1-2 Bunches Cilantro, roughly chopped

4 tsp Organic Stevia

2 tsp Bragg Sea Kelp Seasoning

Pink Himalayan Salt and Pepper, to taste

Optional: top with ½ cup 505 Southwestern Hatch Valley Green Chile Salsa- YUM!

Directions

Place your chicken breast into the slow cooker. On top, add the juice of 4 limes, and let tenderize while you chop your vegetables and cilantro.

After preparing your vegetables and cilantro, layer them on top of the chicken along with the frozen peppers and onion. Sprinkle with the stevia, Bragg Sea Kelp Seasoning, salt and pepper.

Secure the lid on the slow cooker and set it to low for 6-7 hours for tender, shredded chicken. If you have less time, you can set the slow cooker to High, however your chicken may come out less tender.

Serve immediately over a bed of lettuce or tortillas and top with your favorite ingredients like salsa, guacamole, or pico de gallo, or refrigerate and enjoy leftovers.

 

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