cilantro lime chicken with fresh corn and guacamole (GF)
Yes, you knew we could bake and decorate, but we can cook a mean dinner, too! The two of us are busy moms, with six kids between us, and all the other busyness that comes with along with it. And being that we literally L I V E at work, and in the kitchen, the last thing we want is to remain there longer than necessary.
Jen and I have decided to share some of our favorite meals. Healthy, fresh, delicious, and easy, and best of all. . . kid tested and approved! But the best thing about them is you don't need to measure, and sometimes you'll see us refer to ingredients as "a handful" or "to your taste".
For this recipe, you'll need your crock pot. But, if you have a lidded cast iron skillet or dutch oven, you can use that too. This recipe can be thrown together in the crock pot, or assembled ahead of time and frozen to make a perfect dump meal. Just be sure to thaw prior to cooking. Here's what you'll need:
4 skinless boneless chicken breasts
4 ears of fresh corn*
1 medium onion, diced
1 can Rotel diced tomatoes & green chilies*
2 limes (one juiced, one cut into wedges)
Fresh cilantro (a good handful), chopped
4 cloves of garlic, minced
1 teaspoon Better Than Bullion paste, chicken flavor
1 Tablespoon of extra virgin olive oil
Salt & Pepper
In the crock pot, place your 4 chicken breasts. Season with cumin, covering the breasts. I like a lot of flavor, so I used about 3 Tablespoons total. Feel free to use more or less, depending on your tastes.
On top of the seasoned chicken add your diced medium onion, the can of Rotel, garlic, salt & pepper to taste, bullion paste, and chopped cilantro. Cover and cook on low, approximately 6 hours or until fully cooked and the chicken shreds.
Once the chicken is done, before you serve, you'll want to cook your corn. Slice the kernels from the cobs, and heat your Tbsp of oil in a pan. Add the corn and saute until lightly browned, season with salt and pepper.
I chose to serve this dish over white rice, only slightly shredding the chicken. Be sure to ladle the broth on top so it soaks up into the rice. Add the corn on top, as well as a little more of the fresh cilantro to add a brightness to the dish. Lime wedges are optional, but if you are like my family, the more lime the better! We also made fresh guacamole on the side.
However, there are so many ways to serve this dish. Shred the chicken finely and let sit in the covered crock pot for 20-30 minutes on warm to thicken slightly. Add shredded cheese and rice, stir together and serve.
This dish would also be great served in corn tortillas with Salsa Verde to make a great summer street taco, or with tortilla chips.
*For a fresher alternative to Rotel, add about a cup of diced tomatoes and a finely diced de-seeded jalapeno pepper
*If you don't have fresh corn available, you can add about two cups of frozen corn to the crock pot when you start the dish.