Lime Cilantro Chicken & Lime Cilantro Chicken with Coconut Rice Burrito

Lime Cilantro Chicken &

Lime Cilantro Chicken with Coconut Rice Burrito

6 Servings of Chicken

Calories 298 (22% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 132 mg.
Sodium 494 mg.
Carb. 2 gram
Fiber 0 gram
Sugar 0 gram
Sugar Alcohol 0 gram
Protein 52 gram

12 Servings of Shredded Chicken

Calories 149 (22% from fat)
Fat 4 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 247 mg.
Carb. 1 gram
Fiber 0 gram
Sugar 0 gram
Sugar Alcohol 0 gram
Protein 26 gram

Lime Cilantro Chicken Burrito with Coconut Jasmati Rice and Vegetables

Calories 379 (20% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 993 mg.
Carb. 50 gram
Fiber 16 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 33 gram

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (About 3 pounds.)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. black pepper, ground

1 cup chicken broth

4 Tbsp. lime juice

Zest of 1 lime

2 Tbsp. olive oil

4 cloves (4 tsp.) garlic cloves, minced

1/2 cup fresh cilantro, chopped

For the Burritos - to Make 6 Burritos (Optional)

6 higher fiber 8 inch tortillas
(We used Ole Mexican Foods Extreme Wellness! High Fiber Carb Friendly Tortilla Wraps.)

3/4 cup of pico de gallo

4 cups rice (Click Here for the Coconut Jasmati Rice and Vegetables Recipe.)

This tender, flavorful chicken works great on its own with vegetables, or use it to make delicious burritos with rice and pico de gallo.

Prepare the Chicken

1. Season the chicken: Place chicken breasts in the bottom of a slow cooker. Mix together cumin, chili powder, paprika, salt, and pepper. Sprinkle half the seasoning over the chicken, flip the breasts, then sprinkle the remaining seasoning on the other side.

Mix together cumin, chili powder, paprika, salt, and pepper.

Sprinkle half the seasoning over the chicken, flip the breasts, then sprinkle the remaining seasoning on the other side.

2. Add the liquid ingredients: In a small bowl, whisk together chicken broth, lime juice, lime zest, olive oil, and minced garlic. Pour this mixture over the seasoned chicken.

In a small bowl, whisk together chicken broth, lime juice, lime zest, olive oil, and minced garlic.

Pour this mixture over the seasoned chicken.

3. Add cilantro and cook: Sprinkle chopped cilantro on top. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fully cooked and tender.

Sprinkle chopped cilantro on top.

4. You can now divide the chicken into 6 servings, or continue on to shred the chicken for burritos.

You can now divide the chicken into 6 servings, or continue on to shred the chicken for burritos.

Make Burritos (Optional)

5. Shred and serve: Remove chicken and shred with two forks. Return to slow cooker and stir with the cooking juices and cilantro. Keep warm on low heat.

Remove chicken and shred with two forks.

Return to slow cooker and stir with the cooking juices and cilantro.

6. Prepare rice: Make coconut chicken rice about an hour before the chicken finishes cooking. Click here for the Coconut Jasmati Rice and Vegetables recipe.