Cilantro Lime Chicken with Black Beans and Corn

cilantro chickenA great combination for your summer picnic. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Linda Lopez, Patient Access/Radiology, UMass Memorial Medical Center – University Campus, Worcester, MA

(Serves 8)

1 ½ lbs. chicken breast
Juice from 2 limes
1 bunch fresh cilantro, chopped
16 oz. bag frozen corn
2 garlic cloves, minced
½ red onion, chopped
15 oz. can black beans, drained and rinsed
1 t cumin
Salt and pepper to taste

Place all ingredients in a resealable gallon-size freezer bag. Mix together. Zip bag closed and freeze. When ready to eat, remove from freezer and thaw in refrigerator for 24 hours. Cook on low for 8 hours or high for 4 hours. Serve with tortillas and toppings, such as sour cream, guacamole, salsa and cheese, brown rice with melted cheese, or even in a quesadilla.

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