I put this recipe together for the first time this summer and it was a huge hit with my Latin husband and not too spicy for this Gringa. Combining healthy, lean protein with the best seasonal fruits and vegetables, this meal can be made ahead of time for easy midweek dinners. I recommend making extra salsa (especially if you have a chopper to do all the dicing for you), and eat with tortilla chips or over spinach for a quick salad.
Prep Time: 30 minutes Cook Time: 2.5 hours Serves: 4
- 2 large boneless, skinless chicken breasts
- 1 canned pineapple
- 1 medium tomato (or a handful of grape tomatoes)
- 1 tbsp coconut oil
- 1/2 white onion
- 3 tbsp fresh cilantro
- 1 canned corn
- 1/2 a lime, juiced
- 1 pinch of salt and pepper
- 1-2 avocados
- Spanish rice (I am lazy and love Uncle Ben's Ready Rice)
- 1 bottle of GOYA Mojo Criollo
Add chicken to crock pot and cover with the Mojo Criollo marinade. Cover, turn to high and cook for 2.5 hours (alternatively, cook on low for about 5 hours). While the chicken cooks, chop tomato, onion and cilantro. Heat coconut oil on a skillet and add pineapple chunks, allowing them to brown (about 4 minutes each side). Remove the browned pineapple from the heat and chop. Add all the chopped fruits and veggies to a large bowl, add corn and mix well.
When chicken is fully cooked, remove from the crock pot and shred with a large fork. Pop Ready Rice in the microwave for 90 seconds. Plate rice and chicken, top with the salsa and add half an avocado to each plate.