Cilantro Lime Chicken with Black Beans and Corn

Cilantro, chicken, black beans, corn and lime. A 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)

Ingredients

• 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

Directions

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.