Cilantro Lime Chicken

That's right y'all, a non-baby-related post! Seriously, what's going on here? Not only is this post not about Peyton, but it's about cooking, which I totally hate. I know, I can't believe I actually had time to cook a meal and blog about it. Look who's finally becoming a legit stay-at-home-mom. Go me. Of course, with my new role as a mommy I'm in need of recipes that are quick, easy and produce leftovers. This one is perfect for just that and it involves my all-time favorite kitchen appliance, the Crockpot.

I actually borrowed this recipe from my friend Rebecca and her blog. I just tweaked it a little bit and changed the way I serve it because some of the toppings she included in her recipe are delicious dairy and I'm trying to avoid incorporating dairy into my cooking at home for now. She also suggests preparing it ahead of time, bagging it and putting it in the freezer so that when you need an easy dinner option, you can just throw it in the Crockpot and heat it up. What a great idea!

What You Will Need...

1 1/2 lbs chicken breasts

Juice from 2 limes

1 bunch chopped cilantro

16oz frozen corn

2 minced cloves of garlic

1/2 red onion chopped

1 can black beans drained and rinsed

1 tsp cumin 

Black pepper to taste

2 bags of Ready Rice

Step 1: Mix together frozen corn, black beans (drained and rinsed), and chopped red onion. Pour mixture into the Crockpot to form the bottom layer. 

Step 2: Add chicken breasts, garlic, black pepper and cumin. 

Step 3: Top with chopped cilantro and lime juice. 

Step 4: Cook on high for 4 hours or low for 6-8 hours. 

Not only does it taste good, but it also makes your kitchen smell like cilantro-limey goodness!

Step 5: Serve over a bed of rice. I used the microwave Ready Rice, but you can also just use regular uncooked rice and throw it in the Crockpot with the rest of the ingredients as well. 

I like to shred up the chicken breast and mix it altogether. It's delicious and I hope you enjoy it too!