Ingredients:
- 1.5 lb Chicken Breast
- 1 cup of water
- 1 bay leaf
- 1 tbsp of chili powder
- 1 tsp of cumin
- 1/2 tsp of ground coriander
- 1/4 tsp cloves
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp oregano
Directions:
- Mix all spices together except the bay leaf in a bowl.
- Coat chicken breasts with Rub and place in your slow cooker.
- Add the bay leaf and water. Cook on low for 6-8 hours.
- Check occasionally & add water if needed to avoid dryness.
- The chicken should pull apart easily so you can shred it using two forks.
- Remove from the crock pot, shred and then place back into the crock pot & stir.
For the Carnitas & Toppings (optional), you will need:
- Whole Wheat Tortillas
- Black or Pinto Beans (we prefer Organic Refried Beans, canned)
- Romain Lettuce
- Diced Tomatoes
- Diced Avocado
- Shredded Mexican or cheddar cheese
- Salsa
Cilantro Lime Dressing:
- Greek yogurt
- 1/4 Cup Fresh Lime Juice
- 1/4 Cup Fresh Cilantro Chopped
- 1 lime cut into wedges for garnish
Next step is to assemble the goods!
So take your corn tortilla and add your fixings to make yourself a pretty sweet Carnita.
Add a dollup of the dressing on top and enjoy!
21 Day Fix Portion Containers:
Beans, Tortillas = Yellow Container
Cheese = Blue Container
Tomatoes, Lettuce = Green Container
Chicken = Red Container
