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.