Costa Vida Chicken
by Cheryl Cardall
1 small bottle Kraft Zesty Italian Dressing
1
Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal! Good menu planning!)
Cook all together in a
crock pot for 4 hours, shred meat and cook 1 additional hour
I put the rice/beans in the tortilla with the chicken and a little bit of cheese and
sour cream. I ate this more as a tace in a corn tortilla. They were yummy!
Cilantro Lime rice (I added black beans at the end)
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 1 1/2 cups chicken broth
- 2 to 3 cloves garlic, minced
- 2 Tbsp. fresh lime juice
- zest from one lime
- 1/2 cup cilantro, chopped
- 1 tsp. salt
Directions:
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time
3-4 chicken breasts
