Dutch Oven/Crockpot Lime Cilantro Shredded Chicken

IMG_4998Dutch Oven/Crockpot Lime Cilantro Shredded Chicken

Yummmmmm. That’s what I have to say about this recipe. I love finding new ways to make chicken since I eat it a looooooooot. My family is addicted to all things tex mex, we ate homemade mexican about 2-3 times a week growing up and we all loved it. We usually had ground beef however and I never even questioned it! I am branching out in my adulthood =) This recipe was spur of the moment but it happened to turn out Gluten free, (bonus!) and super easy as well. The lime and cilantro skillet sauce is fantastic alone, but I like to up the flavor factor by adding in my own spices, onion and garlic. Since I love spicy food I did use 1/2 tsp cayenne and that might be too spicy for some. Feel free to add or subtract from this recipe according to your taste and how convenient the ingredients are. I’ve only made mine in the dutch oven, but I imagine its just as good in the crockpot. My only warning is- don’t skip the sauteing steps! I hate the way onions taste cooked in the crockpot from raw. blech. Follow the steps and you’ll have yourself one delicious dish that everyone will enjoy!

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yield: 10 servings, 4.2 oz each

Nutrition

Calories: 147

Fat: 3.1 g

Sodium: 434.6 mg

Total Carbs: 4.4 g

Fiber: 1.6 g

Sugars: 1.6 g

Protein: 26.1 g

Ingredients

½ Tb coconut oil

2.5 lb boneless skinless chicken breast

8 oz onion, diced. 1 med-lg

4-5 garlic cloves, diced

1 tsp each: cumin, coriander, chili powder, smoked paprika, kosher salt

½ tsp cayenne pepper

½ tsp fresh cracked black pepper

1lime, juiced and zested

1 pouch Frontera skillet sauce Key Lime Cilantro flavor (gluten free!)IMG_5140

  • If using a dutch oven preheat oven to 310°. If not, get your crockpot out of storage and plug in!
  • Heat coconut oil in a large skillet or your dutch oven.
  • Add in diced onion and garlic and saute until onion is almost translucent, 7-10 min.
  • Measure in all the spices and salt and pepper and let them cook with the onions and garlic to develop flavor.
  • Nestle chicken breast into the bottom of the pot, move them around a bit first to get them coated in the spices.
  • Cook a few minutes, them turn them over to cook and coat the other side. They don’t need to cook through.
  • Once the chicken has cooked about 7 minutes total add in the juice and zest of the lime, and the skillet sauce. You can substitute salsa if you cant’ find the Frontera sauce, but the sauce is delicious!
  • Stir in the sauce, juice and zest.
  • If using your dutch oven, put the lid on and place the pot in the oven. Cook in the oven for about 50 min to an hour.
  • If using a crockpot, pour everything in your skillet into your crockpot and cook on high for an hour, or on low for 2 hours. You want it cooked through, but not overly done to where the meat loses its juices and gets dry.
  • Once the chicken is cooked, shred it with two forks and let it sit and absorb the sauce for about 10 minutes. IMG_5141

This was amazing over quinoa with avocado slices. It is also great wrapped in a corn tortilla with a dollop of plain Greek yogurt! Pretty much anything you can do with shredded meat this would be wonderful with. (Taco bar for a Mexican themed party!) When I’m heating up leftovers I usually am picking at the cold meat and it is also delicious! I hope you enjoy this recipe, its easy and tasty as heck!IMG_4999

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Chicken, Kale, and Veggie Soup

Sooo, this soup is my go to recipe for anytime I need to cure a cold or ‘cleanse’ for a few days! It makes me feel so healthy everytime I eat it! Delicious veggies and chicken simply made.Image

Chicken,  Kale, and Veggie Soup

Ingredients:

10.3 oz Celery, about 6 stalks diced small

4.4 oz Carrots, about 2 large diced

6.1 oz Leeks, 2 medium diced

3.9 oz Onion, 1 small diced

1 oz Garlic, about 8 large cloves slivered

1 bunch Kale, pulled from hard stems, torn into small pieces

½ Tb Extra virgin olive oil

1 Tb Butter

1.5 Lb Skinless Bone in Chicken Breast

12 cups Chicken stock (2 boxes Swanson’s plus 2 cans)

Kosher salt

Freshly cracked black pepper

Heat butter and oil in a large dutch oven, or heavy bottomed pot, over medium heat. Season chicken breasts with salt and pepper. Sear in dutch oven, a few minutes per side to caramelize and develop flavor. Remove chicken and set aside on a plate. Add all the vegetables except the kale into the pot. Keep heat on medium to low so you don’t burn the veggies. Season the veggies with additional salt and pepper, about a tsp each. Let the vegetables cook down until the onion and garlic are translucent and the carrots soften, about 10-12 minutes. Stirring frequently to check for burning and doneness. Add the kale and cook until the kale turns dark green, 3-5 minutes, stirring. Add chicken breast and any collected juices back into the pot. Add all the chicken stock and turn heat to high to bring to a boil. Once boiling turn heat to low to simmer, covered, for 20 minutes or so until chicken is cooked through. Remove breasts from the pot and remove all meat from the bones and shred or dice. Return meat and *bones to pot and continue to simmer for 30 minutes. Remove bones from the pot and enjoy!

 *if you are in a hurry/starving to death don’t return the bones and enjoy on the spot!

Nutrition information:

10 Servings

for mine it was 11.25 oz per serving, serving will vary depending on the amount of veg you use.

Calories: 140

Fat: 5 g

Sodium: 410 mg

Total Carbs: 7.6 g

Sugar: 2.4 g

Fiber: 1.7 g

Protein: 17 g

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(Please pardon my gross stovetop!)