Easy Chicken and Asparagus Stir Fry

This is a good quick stir fry meal that is lighter than a lot of stir frys.  I made a little more of the marinade than it called for (my changes are below) because I felt like it didn't have that much, plus I didn't want to add anything that had chicken juices after the chicken was cooked.  I liked that it used asparagus, but I think some mushrooms mixed in with the asparagus could also be good.

* Can be made Gluten Free *

Easy Chicken and Asparagus Stir Fry
From: Gimme Some Oven
Prep Time: 5-10 min
Cook Time: 12-15 min

Ingredients:
2 Tbsp Soy Sauce *if making gluten free use gluten free soy sauce*
2 Tbsp honey
2 boneless, skinless chicken breasts, cut into 1 inch bite sized pieces
1 Tbsp olive oil
1 bunch of asparagus, cut into bite sized pieces
4 cloves garlic, thinly sliced
2 scallions, sliced
1 tsp sesame oil

Directions:
1. In a ziplock bag, combine 1 Tbsp soy sauce and 1 Tbsp honey. Add in chicken pieces and toss.  set in refrigerator while preparing everything else.

2. Heat olive oil in a large skillet over medium heat and add in asparagus pieces.  Saute until cooked, but not soft, about 5 minutes. Remove asparagus with a slotted spoon and set aside.

3. In the same pan, add chicken and cook over medium heat until cooked through but still slightly pink inside, turning occasionally (about 5 min).  While chicken is cooking, whisk together 1 Tbsp soy sauce and 1 Tbsp honey in a small bow.

4. When chicken is cooked, add in garlic, scallions and the soy sauce/honey mixture and cook until chicken is cooked through and the garlic is fragrant.  Remove from heat and stir in sesame oil and add in asparagus.   Serve over rice (we used brown rice) and garnish with sesame seeds.

Salsa Verde Crock Pot Chicken

We have been on a salsa verde kick for the past few months ever since our friends Patrick and Laura brought some homemade salsa on a weekend trip we took together in September.  I've been a big fan of the regular salsa chicken and figured I could try making it with salsa verde.  I decided to add a little lime juice and cilantro for a little extra something and it turned out just perfectly.  I think I even like it better than the regular salsa chicken and it is almost as easy!

Salsa Verde Crock Pot Chicken
From: Elizabeth's Dutch Oven
Prep time: 5 min
Cook time: 8 hrs on low

Ingredients:
1 lb boneless skinless chicken breasts
1 jar salsa verde
1 large handfull of cilantro chopped
1 lime

Directions:
1. Place chicken in the crock pot.  Pour salsa verde over chicken.  Squeeze half a lime and sprinkle chopped cilantro over top.

2. Cook on low for 8 hours.  Pull out chicken and shred.  Return shredded chicken to crock pot and stir into salsa mixture.  Keep on warm until time to serve.  Serve on tortillas or over lettuce with fixings of your choice.

Mexican Tortilla Soup

My brother and sister-in-law showed me this soup, and since the sent a picture of their bowls, I couldn't stop thinking about making it.  It doesn't include tortillas, and that is the one thing I hate about tortilla soup, so I knew I had to make it asap. So this afternoon I got to work making it.  Other than having to chop a bunch of veggies very small, it comes together very easily. I was skeptical about using 3-4 jalapenos, so I used 2 instead and it wasn't overly spicy, so I think next time I will go for 3 or 4.  It was really tasty, and a perfect light but tasty and filling soup!

Mexican Tortilla Soup (without tortillas)
From: Tasebook
Prep Time: 20 min
Cook time 35 min

Ingredients:
4 cups chicken broth
3-4 Tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1/2 inch chunks
2-3 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
3-4 jalapeno peppers, seeded and finely chopped
Salt and fresh ground black pepper
Toppings: avocado (sliced), shredded cheese, cilantro (chopped), sour cream

Directions:
1. Bring broth to boil in a large saucepan over medium heat; keep warm

2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until the chicken is nicely browned, 5-6 min.

3. Add cooked chicken, onion, bell pepper, tomatoes and jalapenos to the stock. Return to a boil, then reduce to a simmer, cover and cook for 30 minutes.  Add the salt and black pepper to taste.

4. Ladle the soup into bowls and top with sliced avocado, cheese, cilantro, and a spoonful of sour cream.

Easy Chicken and Rice Soup

When Bill was sick last week, he was eating a lot of soup.  While he didn't mind eating the canned soup, I wanted to make something a little healthier and more hearty.  I found this recipe with a quick search and it looked pretty simple to make.  It was quite simple and was outstanding!  It was very flavorful, while still not being too exotic of flavors for someone who is sick.  It was very hearty and I think will now be my new go to for when we are sick (or sometimes even when we aren't)!

Easy Chicken and Rice Soup
From: Two Peas and Their Pod
Prep Time: 15 minutes
Cook Time: 30 min

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2 inch thick slices
2 celery rips, halved lengthwise, and cut into 1/2 inch thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth
1 cup of water
1 cup long grain white rice
1 1/2 cups shredded cooked chicken breasts
kosher salt and freshly ground blank pepper

Directions:
1. Place a soup pot over medium heat and add the olive oil.  Add onions, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until vegetables are softened and not browned.

2. Pour in the chicken broth and water - bring the liquid to a boil.

3. Add in the rice and chicken, season with salt and pepper.

4. Cook on medium-low heat until the rice is tender- about 30 minutes.  Serve Hot.

BBQ Chopped Chicken, Chick Pea, and Avocado Salad

I saw this salad on Pinterest and was intrigued by the use of BBQ sauce as a dressing.  It includes all the toppings I really like to use in my salads and the BBQ gave it a bit of a different flavor than my usual dressing.  The recipe called for goat cheese, but we used feta because Bill isn't a fan of goat cheese (although I love it and would have preferred to use goat cheese).  This was good to make for dinner and then have the leftovers for lunch the next day, you just need to keep the bbq sauce on the side.

What's for Lunch Wednesday:
BBQ Chopped Chicken, Chick Pea, and Avocado Salad
From: Ambitious Kitchen
Prep Time: 15 min

Ingredients:
Romain Lettuce Hearts, washed and chopped
1 cup pulled cooked chicken
1 (15oz) can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet corn (I used canned)
1/4 cup crumbled goat cheese or feta
1/3 cup cilantro, washed and chopped
1 small avocado, diced
1/2 cup BBQ dressing/sauce, if desired

Directions:
1. In a large bowl and lettuce, top with all ingredients except for avocado and bbq sauce.  Toss salad gently

2.  Place into salad bowls.  Garnish with diced avocado and drizzle with bbq sauce. Serve with tortilla chips if desired.

Chicken and Rice Casserole

This was one of my favorite meals when I was growing up.  It is super easy to make and good comfort food.  The only downside to it is that it cooks for an hour and a half, so it doesn't end up being a meal I can make on a week night very easily.

Chicken and Rice Casserole
From: My Mom
Prep Time: 5 min
Cook Time: 1 1/2 hours

Ingredients:
1 cup white rice
1 can french onion soup
1 can cream of mushroom soup
1 cup water
1 - 2 lbs chicken breasts
Garlic powder
Paprika
Salt & Pepper

Directions:
1. In a 9x13 pan mix together 2 cans of soup and water until mixed.  Stir in rice.

2. Place chicken (either whole breasts or cut in half) on top of rice mixture.

3. Sprinkle with salt, pepper, garlic powder, and paprika.  Cover with foil and bake at 350 for 1 1/2 hours.

Freezer Meal - Crock Pot Hawaiian Chicken

This is another freezer meal I made a while back.  When I cooked it, I added some green pepper chunks  since I had them on hand. I have to be honest, this wasn't my favorite.  It wasn't bad per say, it was just kind of boring.  I might try to come up with a variation of this though because I like a good sweet and sour chicken, and in the crock pot even better.

Freezer Meal - Crock Pot Hawaiian Chicken
From: Making our Marx
Prep time: 10 min
Cook time: 6-7 hrs

Ingredients:
2-3 chicken breasts
1/2 cup white sugar
1/2 cup vinegar
2 garlic cloves, minced
2 tbs soy sauce
1 can of large pineapple chunks
2 cup of pineapple juice (from can)

Directions:
1. Place all ingredients into gallon freezer bag.  Get out as much air as possible when closing.  Freeze.

2.  To cook: Thaw, place contents of bag in crock pot and cook on low for 6-7 hours.  Shred and serve over rice.

*** I didn't read very closely since I was doing a bunch of these and cut the chicken into pieces instead of leaving them whole.  I think they should turn out fine though ****

Freezer Meal - Crock Pot Cilantro Lime Chicken

Here is another freezer meal I made a while back.  When I put it in the crock pot, I ended up adding about 1/4 cup water to the pot because I didn't think it looked very moist.  Not sure if it needed it or not though.  This was very easy and tasty.

Freezer Meal - Crock Pot Cilantro Lime Chicken
From: Making our Marx
Prep Time: 15 min
Cook Time: 8 hours

Ingredients:
3 boneless, skinless chicken breasts
juice from 2 limes
1 bunch cilantro, chopped
1 (16oz) bag frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper

Directions:
1. Prep all ingredients and place in a 1 gallon freezer bag.  Remove as much air as possible and close.  Freeze.

2.  To cook, thaw and place contents of bag in crock pot.  Cook on low for 8 hours.  Shred meat and serve on tortillas with fixings.

BBQ Chicken Packets

With the warm weather we have been having we have been grilling more and more.  The other night we had these BBQ Chicken packets.  This mostly came from a Kraft recipe, but I didn't have green peppers so I decided to work with what I had.  I threw in some green onion and jalapeno slices.  I loved the addition of the jalapenos, it gave it a nice kick, but you could easily make this without them.  This was a quick recipe with basic ingredients, easy to throw together and very tasty.  Definitely will be making this again since it is perfect for a week night meal!

BBQ Chicken Packets
From: Adapted from Kraft Recipes
Prep Time: 10 min
Cook Time: 15 min

Ingredients:
2 Boneless Skinless Chicken Breasts
1/2 cup BBQ Sauce (I used Fox Brothers BBQ, but you could use any)
1/2 cup Frozen Corn
1 green onion, sliced
1 jalepeno, sliced (seeds taken out)

Directions:
1. Heat grill to medium-high heat

2. Place each chicken in the center of individual large sheets heavy-duty foil.

3. Top each chicken with1/4 cup bbq sauce, 1/4 cup frozen corn, 1/2 of the onion, and 1/2 of the jalapeno slices.

4. Fold each foil sheet over the chicken to make it a packet.

5. Grill 15 minutes.  Cut slits in foil to release steam before opening packets.

NOTE: To cook in oven, bake in 450 degrees for 18-22 minutes.

Freezer Meal - Crock Pot Chicken Fajitas

Here is another meal I made when I did my Freezer Meal extravaganza.  After making it I realized it is really similar to my other Crock Pot Fajitas. I actually didn't end up making these myself, I gave them away, but I do have another one in my freezer to try someday.  I assume they taste similar to the other recipe and the recipients of the meal (my in-laws) said it was quite tasty.


Freezer Meal - Crock Pot Chicken Fajitas
From: Making our Marx
Prep time: 15 min
Cook time: 5-6 hours

Ingredients:
2 green peppers, sliced
1 onion, sliced
3 chicken breasts
1/2 cup chicken broth
taco seasoning packet (or 2-3 Tbsp taco seasoning)
1 tsp chili powder
1/2 tsp paprika
1 tsp salt

Directions:
1. Slice green peppers and onions.  Combine all ingredients in gallon freezer bag.  Get as much air out when closing bag.  Freeze.

2. To Cook: Thaw, place contents of bag in crock pot and cook for 5-6 hours on low.  Shred meat and serve on tortillas with fixings.

*** This is actually from my other recipe, but I assume they look very similar!

Freezer Meal - Crock Pot Honey Rosemary Chicken

This is another freezer meal I made in my freezing extravaganza day.  I thought this would be one of my favorites, but it landed a little flat for me.  It was ok, but it was a little dry (the chicken was dry and not much sauce), and I think the cook time on the recipe was too long for such small pieces of meat and not much sauce.  Plus it ended up kind of burning on the sides, which made the flavors seam off.  If I make it again, I would definitely only put it in the crock pot for about 4-5 hours on low.  I think that would cook the chicken enough (but not over cooked) and wouldn't get any of the burned flavor so you could taste the honey, balsamic, and rosemary better.


Freezer Meal - Crock Pot Honey Rosemary Chicken
From: Making our Marx
Prep time: 15 min
Cook time: 6-8 hours  (next time I would do it 4-5 hrs on low)

Ingredients:
4 chicken breasts, cut into bite size pieces
1/3 cup balsamic vinegar
1/3 cup honey
1/2 cup olive oil
3 Tbsp fresh rosemary, chopped
1 tsp salt

Directions:
1. Place all ingredients into gallon freezer bag.  Remove as much air as possible when closing the bag.  Freeze.

2.  To Cook: Thaw, place contents into crock pot.  Cook on low for 6-8 hours.  Serve over rice.

Freezer Meal - Crock Pot Teriyaki Chicken

A while back I decided I wanted to make some Crock Pot Freezer Meals.  I came up with a bunch or recipes (thank you pinterest) and ended up doing about 6 different new recipes.  I'm going to share them one by one, but hopefully at some point I'll be able to do a compiled post and share my favorites.

This is one I really liked.  Just the Chicken and sauce gets frozen, but when I cooked it I chose to add some frozen mixed stir fry veggies from Trader Joe's for the last hour.  I really liked the addition, but I think it would still be great without it.

Freezer Meal - Crock Pot Teriyaki Chicken
From: Making our Marx
Prep time: 10 min
Cook time: 4-6 hours

Ingredients:
3 chicken breasts, cut into bites size pieces
1 cup teriyaki sauce
1 cup water
2/3 cup brown sugar
3 cloves garlic, minced
a few sprinkles of ginger

Directions:
1. Combine ingredients into a gallon freezer Ziploc bag.  Remove as much air as possible out while closing the bag.  Freeze.

2. To cook: Thaw and place contents of bag in crock pot and cook on low for 4-6 hours. If desired, add in a bag of frozen stir fry vegetables for the last hour of cooking.  Serve over rice.

Crock Pot Chicken Fajitas

These crock pot Fajitas were beyond easy (although regular fajitas aren't exactly taxing either) and had good flavor.  The only thing is that they don't really come out exactly like regular fajitas.  The chicken is shredded and the peppers and onions are softer than I usually like in my fajitas. The flavor is there, but don't expect it to look exactly like a fajita.  I ended up making a fajita bowl with some brown rice and black beans, as you can see in the pictures, and I thought it was really good.

Crock Pot Chicken Fajitas
From: Stacy Makes Cents
Prep Time: 10 min
Cook time: 6-8 hours

Ingredients:
1 yellow onion, sliced
3 peppers (green, red, yellow, or orange), sliced
1 1/2 lbs boneless chicken breast
1/4 - 1/2 cup chicken broth
1/2 tsp salt
2 Tbsp cumin
1 1/2 Tbsp Chili powder
Squirt of lime juice
Tortillas
Fajita fixins

Directions:
1. Combine sliced onion and peppers in the bottom of a greased crockpot.

2. Lay chicken on top of veggies

3. Pour broth over top, sprinkle with cumin, salt, chili powder and squirt of lime juice.

4.  Cover and cook on low for 6-8 hours.

5. When meat is done, shred with two forks and stir back into juices.  Serve meat mixture with slotted spoon on tortillas with your choice of fixings.  Or serve over rice and black beans for a fajita bowl like I did. :) 

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish

Bill and I both love green olives, so this is perfect for us.  this was easy to make, and very flavorful.  However, if you don't like green olives, this probably isn't a recipe for you since the olive flavor is very dominant.

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish
From: Kalyn's Kitchen
Prep time: 10 min
Cook Time: 10-15 min

Ingredients:
1 1/2 lbs boneless skinless chicken breasts, trimmed and pounded to 1/2 inch thickness
1-2 tsp of your favorite seasoning for chicken (I used Lawry's seasoned salt)
3/4 cup finely chopped green olives with pimentos
2 Tbsp blanched almonds, toasted in dry pan (I just used some slivered almonds I had and didn't toast them)
1 Tbsp capers, chopped
1-2 tsp lemon zest
1 tsp chopped fresh thyme (or 1/2 tsp crushed dried thyme which is what I used)
1 clove garlic, minced
3 Tbsp olive oil

Directions:
1. Combine the chopped green olives, toasted and chopped almonds, chopped capers, lemon zest, chopped thyme, minced garlic, and olive oil to make the relish.  Let it sit while you prep and cook the chicken so the flavors can blend.

2. Prepare chicken breasts by trimming fat and pounding chicken in a plastic bag and pound until the chicken is 1/2 inch thick.   Rub with seasoning on both sides.

3.  Brush grill pan with olive oil and heat over medium-high heat until pan is hot.  Add chicken to pan and cook about 2-3 minutes per side or until chicken feels firm (but not hard). 

4. When chicken feels done, remove it to a cutting board and let it sit for a couple of minutes; then slice each chicken breast into diagonal slices and arrange on a plate.  Serve with green olive relish spooned over, plus more to pass at the table.

Buffalo Chicken Quinoa with Broccoli, Carrots and Cucumbers

I saw this on pinterest, it reminded me of something I get from Protein bar on a regular basis and knew I had to make it.  After I looked at the recipe, I decided I wanted to make it more of a main dish, less of a salad. So I made a few changes, but not many.  Results?  I made it twice in two weeks - so obviously thought it was good.   It is a meal in a bowl and as you suspect, it is very filling and buffalo-y.  The recipe called for blue cheese, but Bill doesn't like goat cheese, so I used Feta (and one time I used Goat cheese on just my bowl).  So feel free to use what ever cheese you prefer!

(Not pictured - Lawry's Salt)

Buffalo Chicken Quinoa with Broccoli, Carrots and Cucumbers
Adapted from: Half Baked Harvest
Prep time: 10 min
Cook time: 20 min

Ingredients:
1 cup quinoa
2 cups water
1 lb boneless skinless chicken breast, cooked and shredded
1 cup broccoli florets
3/4 cup shredded carrots
1/2 cucumber, peeled and shredded
1/2 cup blue cheese crumbles (or feta, or goat cheese)
4 green onions, chopped
1/4 cup olive oil
1/2 -3/4 cup hot sauce (I used Franks buffalo sauce)
1 teaspoon seasoned salt (I used Lawry's)

Directions:
1. In a fine-mesh strainer, rinse quinoa well and drain.  In a medium pot, combine quinoa and water.  Bring to a boil, then cover and turn heat to low.  Cook until all the water is absorbed, about 13-15 minutes.  Remove from the heat, fluff the quinoa with a fork.

2. While the quinoa is cooking, prepare other ingredients. Chop onions and cucumbers.  Steam broccoli (I steam for about 8 min).

3. Make buffalo sauce  by combining olive oil, hot sauce and seasoned salt in a small bowl and whisk to combine. 

4.  Put warm chicken in a bowl and add 1/2 of the sauce.  Stir to coat chicken.

5. When Quinoa is ready add the chicken, broccoli, carrots, cucumbers, and the rest of the sauce and toss well.  Add the cheese and half of the green onions.  Toss again and serve warm topped with green onions and cheese crumbles.

Skillet Greek Chicken with Artichokes, Spinach, Tomatoes, Feta, and Kalamata Olives

One day I was feeling like some Greek style chicken, and found a bunch of recipes, but none exactly like I was looking for.  I wanted to make it all in one skillet and serve it over rice.  So I decided to just come up with something myself.  I think it turned out really good!  It was flavorful, but still a lighter dish, and best of all, all made in one pan in only about 30 min! I served mine over brown rice, but I think quinoa would would be just as good.  The only thing I might do differently is to add some lemon and salt and pepper (I included it in the recipe).  Enjoy!

Skillet Greek Chicken with Artichokes, Spinach, Tomatoes, Feta and Kalamata Olives
From: Elizabeth
Prep time:10 min
Cook time: 20 min

Ingredients:
1 lb chicken, cut into chunks
1/2 bag of spinach (I pulled off the stems, but you can do whatever you want)
1/2 jar of kalamata olives, halved
1 can artichoke hearts, drained and roughly chopped
1/2 container of grape tomatoes, halved
1/2 -3/4 cup chicken broth
1/4 -1/2 tsp Italian seasoning
1-2 cloves garlic, minced
1 Tbsp olive oil
Feta cheese
Lemon
Salt & Pepper

Directions:
1.  Heat olive oil on medium high heat in a large skillet.  Salt and Pepper Chicken. Once hot, add chicken chunks and cook turning occasionally for 6-7 minutes until just cooked through.

2. Add garlic and Italian seasoning and cook for 1 more minute.  Turn heat to medium low heat. Add chicken broth and stir in artichokes, olives, and tomatoes and heat for 2-3 minutes until broth bubbles. If desired, add a squeeze of lemon juice in. 

3. Stir in spinach and cook until spinach starts to wilt (about 2-3 minutes). Taste and add salt and pepper to taste.

4. Turn off heat and stir in a handful of Feta cheese.  Serve over rice (or quinoa) and garnish with additional feta cheese.

Skillet Chicken Nachos

I was talking to my brother one night and he told me that his wife (Natalie) makes these skillet Chicken Nachos the eat often.  I immediately knew I had to try them and went out the next day to buy the ingredients.  They were definitely right up my alley and so easy to whip up!  It is a pretty healthy mixture and hits the spot when you are craving some possibly not so healthy nachos.  I made it again a couple weeks later on a Friday night when I just wanted to have a big plate of nachos and watch a movie on a Friday night.  Thanks Dan & Natalie - this recipe is definitely a keeper!

Skillet Chicken Nachos
From: Natalie Bos/ Betty Crocker
Prep time: 10 min
Cook Time: 10 min

Ingredients:
1 1/2 lb boneless, skinless chicken breasts, cut into 1/4 inch pieces
1 pkg taco seasoning
1 (8oz) can tomato sauce
1 medium red bell pepper, chopped (or green)
1 (15oz) can black beans, drained and rinsed
1 (7oz) can whole kernal sweet corn, drained
2 cups shredded mexican cheese blend
tortilla chips
cilantro
olive oil

Directions:
1. In a 12 inch nonstick skillet, heat oil over medium-high heat.  Cook chicken in oil 3-5 minutes, stirring occasionally, until no longer pink in center.

2. Stir in Taco seasoning, tomato sauce, bell pepper, beans, corn and 1 cup of cheese.  Reduce heat to medium; cook 3-5 minutes, stirring occasionally, until heated through and cheese is melted.

3. Divide tortilla chips between plates, spoon chicken mixture evenly over chips.  Sprinkle with remaining cheese and cilantro.

Mexican Two Bean Chicken Chili

Yes, I know it is almost may, but here in Chicago it is unfortunately still cold, which means, chili weather.  My friend Kathy from church made us this chili a while back and we liked it so much (probably because of the southwest flavors) that I had to ask for the recipe.  I made it again and it was very easy and hit the spot.  I think I'll even make this in the summertime occasionally.  She served it with cornbread which I really liked (dipped it right in the chili), but you could serve it with tortilla chips too if you wanted.

Mexican Two Bean Chicken Chili
From: Kathy Munson
Prep time: 10 min
Cook time: 30 min

Ingredients:
1 medium zucchini, coarsely chopped
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can whole kernel corn, drained
2 (14oz) cans chicken broth
1 (16oz) jar thick and chunky salsa
1 (8oz) can tomato sauce
3 cups shredded cooked chicken (I used a rotisserie chicken)
1 garlic clove, minced
2 Tbsp chili powder
1 tsp ground cumin
Optional toppings: shredded cheese, sour cream, sliced green onions, fresh cilantro
Serve with: tortilla chips or corn bread

Directions:
1. Place all ingredients in a large pot.  Bring to a boil; then reduce heat and simmer for 30 minutes.

2. Serve with Tortilla chips or corn bread, and top with desired toppings.

Slow Cooker Spicy Lime Shredded Chicken Lettuce Wraps with Avocado Salsa

A slow cooker recipe that is Mexican and is for South Beach diet phase 1? Sign me up.  This turned out really tasty and I LOVED the avocado salsa on top.  It really added to the dish.  We ate this in lettuce cups, but you could easily serve this with regular taco shells.  It was very similar to the Santa Fe Chicken Tacos, but without the corn and black beans.  I'll make this again, maybe in some tacos next time!

Chicken Ingredients

Avocado Salsa Ingredients

Slow Cooker Spicy Lime Shredded Chicken Lettuce Wraps with Avocado Salsa
From: Kalyn's Kitchen
Prep Time: 5 min for chicken, 5-10 min for salsa
Cook time: 8 hrs on low

Ingredients:
4 boneless, skinless chicken breasts
1 cup mild or medium tomato salsa (I actually used a whole 16oz jar)
1 tsp onion powder
1 can (4oz) diced green chiles, not drained
1-2 Tbsp Cholula, or Tapatio or other hot sauce
2 T fresh squeezed lime juice
Iceberg lettuce

Avocado Salsa Ingredients:
2 avocados, diced
3/4 cup chopped fresh cilantro (who am I kidding, I got tired of pulling off the leaves so I probably only used 1/2 cup)
1/4 cup red onion, chopped
1/4 cup fresh squeezed lime juice

Directions:
1. Trim visible fat from chicken breasts.  Spray the inside of slow cooker with cooking spray and lay chicken in the bottom.   Mix together salsa, onion powder, diced green chiles, lime juice, and hot sauce.  pour mixture over chicken.  Cook for 8 hours on low.

2. When chicken is done, remove each piece witha  slotted spoon and lay it on a plate or cutting board.  Turn the slow cooker to high and leave the lid partly off so steam can evaporate.  Shred chicken with 2 forks, or let cool enough to shred with fingers.   Put chicken back in crock pot and mix with sauce.

3. Mix together avocados, lime, onion, and cilantro in a bowl.  Wash lettuce but keep in bowl shapes.

4. Fill each bowl with a scoop of chicken mixture and a scoop of avocado salsa and eat like a taco.

If not on on SB diet Phase one, you can eat in a taco shell instead of lettuce wrap.