I have SO many DIYs and recipes to share with y’all but I am so bad at those posts. I always, always, always forget to take pictures before and during the process. I get so excited for whatever I’m cooking or making I jump straight in. It’s on my list of things to work on! I make a lot of chicken and Babe is quick to proclaim this is “his favorite way I cook chicken.” I love this recipe so much though I decided to share it without pictures of the process. I’ll never be one of those bloggers with cute recipes on Pinterest with gorgeous pictures and funny stories about their dinner. Most times when I’m cooking I am covered in food, throwing dishes around the kitchen. Either way, this Skinny Mexican Chicken will be a family favorite in your house!
Mexican Food. Is there anything better in life? Let me answer that for you.. no. Queso, Guacamole, enchiladas, the list goes on and on. Every good comes with a bad, right? The worst part is the calories. I try *keyword, try* to eat Mexican once in a blue moon but who am I kidding we end up eating it multiple times a week. The way I handle this? Skinny Gal Fiesta Chicken.
This recipe is not only so easy, but I also promise it will be your favorite way to eat chicken. All you need is 6 ingredients and a crockpot or baking dish. I love to double (or triple) this recipe on Sunday night and eat the chicken for a few days that week. We will mix it with brown rice & black beans for a healthy take on a burrito bowl, add it to a quesadilla (not that healthy but yummy for sure), or I whip up a salad and throw some on top. The possibilities are endless, I would love to see what recipes you add it to! I’m always looking for new ideas. Paleo, Whole30, Crockpot and Delicious — what more can you ask for?!
- 2 Chicken Breasts, uncooked and thawed
- 3 Limes, juiced
- Cilantro (You can use fresh or 3 Tablespoons of dried)
- 1 can of Diced Tomatoes + Green Chiles
- Preheat the oven to 450
- Place chicken breast in the baking dish
- Top with the remaining ingredients
- Bake for 30-35 minutes or until it is cooked all the way through (no pink, I usually take mine out around 20 minutes and cut it into small pieces so it cooks faster)
- Shred chicken with fork and knife, place in a bowl or tupperware and pour juice and contents from the baking dish with the chicken. Keep in the refrigerator for up to 5 days.
*If you are using a crock pot combine everything in the crock pot, cook on high for 3 hours or low for 5. Shred the chicken and return to juice
I promise this recipe is so simple, juicy and good. The chicken is so tender from baking in the juices. It’s heaven. Let me know what you think if you try it out!