In an attempt to get control of eating out so often when we are pressed for time, we decided to give the whole freezer meal thing a try. It’s a little challenging when low carb is involved, but there are definitely a few recipes that looked like they were worth a try. We pulled this one out and had it for dinner tonight and thought it was very good. A little cheese or low fat sour cream would dress it up a bit, and some tomatoes or other color, but as a shredded chicken bowl on its own, we still enjoyed. Definitely would make again, and you can’t argue with having meals ready to go in the freezer.
- 1 1/2 pounds chicken breasts
- Juice from 2 limes
- 1 bunch fresh cilantro, chopped
- 1 (16 oz) bag frozen corn
- 2 minced garlic cloves
- 1/2 red onion, chopped
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours. Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
I feel like that baby needs avocado.
That’s a great idea! It was good, but needed something. Original recipe called for serving in tortillas, but that obvi didn’t fit with low carb. I had leftovers for lunch today…per usual, tastier than the original cooking day, but still lacking. I would make again as a freezer recipe, but make sure I had more additions on hand for serving.