Cilantro Lime Chicken
This Cilantro Lime Chicken is the perfect healthy dinner recipe and can be made in the slow cooker or the Instant Pot. Serve it over rice or as a filling for tacos. You can even prep it ahead of time and freeze until you need it.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: serves 4-6 1x
Ingredients
- 1 – 1.5 pounds chicken breasts
- 1 (15 oz) can no salt added black beans, drained and rinsed
- 1 (15 oz) can corn (or 1.5 cups frozen or fresh)
- 1 medium red bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup cilantro, finely chopped
- 2 Tbsp fresh lime juice (I use the juice from one lime)
- 2 serrano (or jalapeno) peppers, minced (optional)
- 1/2 cup low-sodium chicken broth
- 1 Tbsp cumin (You could also use taco seasoning)
- Optional toppings for serving: salsa, cheese, avocado
Instructions
- Add all ingredients to slow cooker.
- Stir to combine and cook on low for 4-6 hours.
- Remove chicken, shred, return to pot, stir and serve over rice, as is or in tortillas. Top with a squeeze of fresh lime juice and cilantro before serving if desired.
Notes
To prep for freezer: Combine all ingedients in a ziploc bag and freeze flat. Thaw in the fridge the night before cooking. Pour contents into crockpot and cook according to directions.
You may need to add a little water to the ziploc bag and swirl it around to get cilantro out if it sticks to the sides of the bag.
To cook in the Instant Pot: Add all ingredients to the Instant Pot. Seal, press the manual button and set time for 10 minutes. If your chicken breasts are thick, cut them in half before cooking. Shred chicken and serve.
