Here’s one of those ‘what to make. . . hmmmm’ kind of meals that is easy, healthy, sweet and delicious. I love it, and it’s alterable to your liking.
Mango Salsa Chicken with Rice
3-4 Chicken Breasts (Cut into fourths)
1 tsp. Lemon Pepper (to taste)
1 Tbsp. cumin
I can Black beans (drained)
1 can Corn (drained)
2-3 cups ***Mango Salsa (Costco kind is the best!)
Place the chicken, lemon pepper, and cumin in a crock pot on high for 3 hours. Pour out juices into a bowl to save for later. Remove chicken when fully cooked and place in Kitchen Aid or other stand mixer while still hot. Mix on a medium speed for approximately 30 seconds using the flat beater attachment until meat is nicely shred. Put shredded chicken back in crock pot and add remaining ingredients. Cook for another hour. If it seams too dry during cooking, add some of the saved juices. Serve over rice.
I also love using this in quesadilla’s with added cheddar cheese. mmmmm.
***You can make this using any kind of salsa to change it up. If you want to use traditional spicy salsa just add some taco sauce to enliven the flavor.