Mexican Chicken Recipe

Prep video: Video

The first day of our diet clean up was a success. Dinner last night was definitely a winner! All three of us thoroughly enjoyed this dish and I will definitely be making it again.

I paired the rice and chicken with steamed brussel sprouts. I was definitely thinking about adding some salt and olive oil to the bland-ish green brains but I refrained myself because there is a bigger goal in sight! Addie liked the plain brussel sprouts too :)

It is a fast, easy and nutritious meal for anyone who wants a healthy dish with little prep and clean up! If you are vegetarian, I would suggest throwing in a couple more varieties of beans and obviously omitting the chicken breast. 

Click on the link to find my prep video for this recipe: Video

Slow-Cooker Mexican Chicken

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YIELD: 4 servings
PREPARATION TIME: 5-10 minutes
COOKING TIME: 8-10 hours in slow cooker

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Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 can black beans (rinsed)
• 1 can pinto beans (rinsed)
• 1 can corn kernels
• 1 small jar salsa (your favorite variety)
• 1 Tbsp / 15 ml cumin
• 1 Tbsp / 15 ml chili powder
• 2 cups / 480 ml cooked brown rice

Preparation

Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.
To make a creamier version, add ½ cup / 120 ml plain Greek yogurt the last 30 minutes of cooking.


Sources:
www.eatcleandiet.com
Modified version of Original Recipe