HOWDY folks!
I’m back with another simple
recipe I found in an My H-E-B Texas Life flier at the local grocery store.
(It’s also available online - click here
to find the original
recipe.) It sounded wonderful, so I tried
it soon after I came across it.
It’s truly super easy!!! The first time I made it, I just
dumped everything into a gallon-sized zipper bag and stuck it in the fridge on
a Sunday night. When I got home from work on Monday, I just dumped it all
into a pan and popped it into the oven while I changed clothes, etc. It
was ready in no time!
It’s very versatile too…I
sliced the cooked chicken breasts (although they would also shred very easily)
and made soft tacos the first night, adding a little diced tomato and avocado
along with a bit of Mexican crumbling cheese.
The next day, I had a yummy
salad with the leftovers. I just added the chicken (along with some of
the cooked onions & jalapeños) to some
lettuce & grape tomatoes from my garden, along with black beans, diced
avocado, seedless cucumber & shredded carrots...oh so good!
The next time I made it was on a busy weekend.
Again, I dumped the zipper bag full of stuff into the fridge one night, and
then poured it all into the slow cooker the next morning. It simmered all
day while we stayed busy with multiple projects. By the time evening came
around, we were exhausted, and ready for something to eat. All we had to
do was lift the lid on the slow cooker and eat!
I
think it would also be good served over rice. Just use your imagination.
The possibilities are endless!
Jalapeño
Lime Chicken
Ingredients:
2 lbs. boneless skinless
chicken breast
1/4 cup rice wine vinegar
3 Tbsp. olive oil
1/2 tsp. cracked black pepper
8 cloves garlic, chopped (the
original recipe calls for 4 cloves, but I’m a garlic fiend…feel free to use as
much or as little as you like)
4 jalapeños, halved &
seeds removed
2 limes, zested & juiced
1 sweet red onion, quartered
(you can use regular red onions if you can’t find the sweet ones)
1 can (14 oz.) low-sodium
chicken broth
Instructions:
Combine all ingredients in a
gallon-sized zip-top bag or a large bowl. (If using the bowl, be sure to
cover it with a lid or plastic wrap.) Marinate over-night (or for at
least 6 hours) in the refrigerator.
Oven Version:
Preheat the oven to
450°F. Place chicken in a lightly greased 9x13 inch pan and top with
marinade. Bake for 35 minutes or until juices run clear when poked with a
fork.
Slow-Cooker Version:
Place chicken in a lightly
greased slow-cooker, and top with marinade. Cook on high setting for 6 to 8
hours (until chicken is cooked through & juices run clear when pulled apart
with a fork).
I hope you’ll try this one.
It’s really good and easy. I’ve even made the slow-cooker version for
guests…so easy to pull together after a busy day of sight-seeing! I
received rave reviews from all!
HEB has lots of great (and
healthy) recipes available on their website, so take a minute to check it out. Just promise
you’ll let me know if you find anything interesting that I haven’t come across
yet!
Blessings,
--Faithy
