Sunday, August 3, 2014

Cilantro Lime Chicken with Corn and Black Beans.

Cilantro Lime Chicken with Corn and Black Beans
(Freezable and Crock-Pot)

1 1/2 pounds chicken breasts
juice from 2 limes
1 punch fresh cilantro, chopped
1 (16 ounce) bag frozen corn
2 mined garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin (I use less)
salt and pepper to taste (right before serving)

Place all ingredients in a resealable gallon-sized freezer bag.  Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours or high for 4 hours.  

Serve with tortilla chips and toppings such as sour cream, guacamole, salsa, and cheese.