cilantro lime chicken

{ otherwise known as }

a Minnesotan in Tijuana


Recipe photos for web bruschetta-07.jpg

Prep Time

10 minutes

Cook Time

15 minutes (skillet)
4-6 hours (slow cooker)




4 chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (frozen)
1 red bell pepper, diced
1/2 cup onion, diced
1 tomato, chopped
1/4 cup cilantro, finely chopped
1 Tbsp cumin
1/2 cup organic chicken broth (for slow cooker)
4 Tbsp butter (for skillet)
2 Tbsp fresh lime juice
flavor burst 1 drop lime vitality essential oil
toppings: salsa, guacamole, organic sour cream, and cheese

You can either cook on low for 4-6 hours in a slow cooker; or cook quickly in a cast-iron skillet on the stove. In both cases, add all ingredients except lime juice and lime essential oil. If you cook in a skillet, the chicken will have that great crusty edge. If you cook in a slow cooker, the chicken will be very tender, and you can serve it shredded, which is easier to eat in burritos.

Make sure the internal temperature of the chicken reaches 165 degrees F.

Combine lime essential oil and lime juice in a small glass bowl. Sprinkle over cooked chicken and vegetables.

Serve over lettuce or rice; or combine everything in tortillas for the ultimate burrito.


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