4 boneless chicken breasts

1 medium onion - sliced

4 cloves of garlic

3 limes (or lemons)

2 cups of rice

Several sprigs of fresh cilantro

Chicken broth (low-sodium)

Salt and pepper

Scallions for garnish




1. Lay the chicken breasts on the bottom of the crockpot and sprinkle them with salt and pepper. Cut the onion and mince the garlic and toss in on top of the chicken.

2. Juice the limes (I actually prefer lemons, so it is up to taste) over the chicken and then cover with chicken broth. Cook on low for 3-4 hours.

3. When the chicken is finished cooking, take it out and shred with two forks. Before putting the chicken back in the crockpot, use an immersion blender to blend the onions, garlic and cilantro, so that they become a sauce. (I added a little flour after this to thicken it up a bit). If you don't have an immersion blender, ladle the contents into a blender and make the sauce that way.

4. Next, throw the chicken back in and put in the rice. Cook on low until rice is tender. Serve with fresh scallions as a garnish.





© 2016 by The Semi-Healthy Foodie.