Chicken Taco Bowls with Cilantro Lime Rice
1 1/2 lb chicken 4 large chicken breasts (FYI....I used a mix of breasts and thighs)
1/4 cup water
1 cup fresh salsa
1 tsp chili powder
3/4 tsp ground cumin
1/2 tsp kosher salt
2 clove garlic minced
1 can black beans drained and rinsed
1 cup frozen corn
1/2 lime juiced
shredded red cabbage for serving
avocado slices for serving
1/4 cup fresh cilantro for serving
Cilantro Lime Rice
2 TB butter
1 cup uncooked white basmati rice
juice and zest 1 large lime
1 14 oz can chicken broth
¾ teaspoon salt and pepper to taste
1. Place chicken in a large crock pot and pour water and salsa over the chicken. Next add in chili powder, cumin, salt, garlic, lime juice. Cook on low heat for 6-8 hours, or until chicken easily shreds. (You can cook on high for 4 hours.) Add the corn and black beans in the last hour of cooking. (Don't forget!)
2. Make the rice with the chicken broth. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed. Add the butter, lime juice, lime zest and salt.
3. Serve chicken over the lime rice. Top with cabbage, cilantro and sliced avocados.
More Serving Options: top with cheese, sour cream and serve with tortilla chips.