无码国产福利av私拍
- 2
lb boneless skinless chicken breasts (or thighs) - 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tbsp fresh lime juice (plus wedges to serve)
- 3 cloves garlic, minced
- 1
tbsp chili powder - 1 tsp ground cumin
1/2 tsp smoked paprika 1 tsp kosher salt, plus more to taste - 1/2
tsp black pepper 1 tsp honey (optional, for balance) - 15 oz black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 4 1/2 cups cooked brown rice, quinoa, or cauliflower rice (for bowls)
- avocado slices, optional topping
plain Greek yogurt, optional topping - lime wedges, optional topping
- shredded lettuce, optional topping
Equipment
- 5–6 qt slow cooker
- tongs
- meat thermometer
Method
Add peppers, onion, and chicken to a 5–6 qt slow cooker. - Whisk broth, tomato paste, lime juice, garlic, chili powder, cumin, smoked paprika, salt, pepper, and honey. Pour over chicken.
- Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken reaches 165°F and shreds.
- Shred chicken in the cooker. Stir in black beans and corn; warm 10–15 minutes. Adjust salt, pepper, and lime.
- Build bowls with your chosen base and toppings.
无码国产福利av私拍
无码国内精品人妻少妇: 390
Notes
Low-carb: use cauliflower rice; omit corn and honey. Extra veg: stir in spinach or zucchini in the last 10 minutes. Storage: 4 days in fridge; freeze chicken mix up to 3 months. Instant Pot: Cook 10 min High, natural release 10, shred, then add beans/corn on Sauté. Stovetop: Simmer 20–25 minutes until chicken is done; shred; add beans/corn last 5 minutes.
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