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After a long hiatus of my meal planning and prepping, it was time for me to get back into it. I needed something easy and nutrient rich. One word came to mind - crockpot. So instead of going into a whole story about this recipe I am just going to lay it on you!
Ingredients
1/2 Cup Low Sodium Chicken Broth
1 Can Stewed Diced Tomatoes (I Use Aylmer Garlic and Olive Oil)
1 Can Rinsed Low Sodium Black Beans (I Use Compliments Blue Can Low Sodium)
3/4 Cup Frozen Yellow Corn
1 Batch Of My Homemade Taco Seasoning
1/4 Cup Chili Powder
1/4 Teaspoon Cayenne Pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cumin
1 Teaspoon Ground Pepper
1/2 Teaspoon Kosher Salt
2 Large Chicken Breasts (Fresh or Frozen)
Directions
Combine all ingredients in crockpot and mix. Place Chicken Breasts on top of all the ingredients. Cook on High for 5 to 6 hours. Pull Chicken with forks after 5 to 6 hours. Mix well. Keep on warm for another hour. Serve on top of a bed of greens with sliced avocado (more good fats), salsa and feta cheese (more good fats and protein) for a healthy option!
Serves 6
Macros*
Calories 222
Fat 3.2g
Carbs 27.6g
Protein 22.9g
*Based on Pulled Chicken Only. Salad Ingredients Add Extra Macros.