I had every intention of starting my Thanksgiving feast menu today. Maybe I'll have a bonus post this week. But this recipe is courtesy of some friends of mine, Kyle and Mistie Knight. I've known these two since my days with the Voyager of the Seas out of Galveston.
This is a quick weeknight meal that can be either tossed together and hands-free in a slow cooker, or done quickly on the stove top.
This one serves 4 and has about 75mg per serving.
Ingredients
2 boneless, skinless chicken breasts
2 cans no salt added Rotel
1 can no salt added black beans
1 cup frozen fresh corn
1-2 tablespoons taco seasoning
2 tablespoons lime juice
1 jalapeño, diced (optional)
Directions
You can toss everything into a slow cooker and cook for 4 hours on high, or 8 hours on low. Remove chicken and shred and stir back in.
-OR-
On the stove top: spray some non stick spray into a pan and add corn. Cook on medium high heat until the corn releases it's moisture and then starts to char. Add taco seasoning to taste and stir until the corn is coated.
Add chicken breasts, Rotel, black beans and jalapeño if you're using. Cook on medium heat until the chicken is cooked to 160 F, about 20 minutes.
Remove the chicken and shred using whatever method you like (2 forks, hand mixer etc). Add chicken back in and continue to cook until the liquid is reduced. Remove from heat and stir in lime juice.
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