I love a good Mexican chicken recipe. Mostly because it usually means I get to have queso with my dinner, and who doesn’t love them some queso every now and then.

This Cilantro Lime Chicken has fresh, vibrant flavors that will liven up any Mexican dish your heart desires to make.

It only requires 5 ingredients and minimal prep, making it an easy-yet-healthy-yet-flavorful option for dinner.

Aside from the chicken, here’s what you need to get you started:

Any salsa will do – I would recommend the Roasted Tomatillo & Mango Salsa from Trader Joe’s, as I’ve used it for years, but sadly, they just recently discontinued it.

And I may or may not have been the one to get what I believe were the last three jars from my local Trader Joe’s. #sorrynotsorry

Don’t worry, my next post will be a formal petition to bring it back.

After juicing the limes and chopping some cilantro, I season the chicken with some taco seasoning, and dump everything else on top of it in my trusty ol’ Crock-Pot.

If you’ve been hanging around my kitchen for awhile, you know the drill:

Let that chicken go on low till it’s tender and cooked through (mine typically takes about 3 hours or so), then shred it up, and portion it out.

I usually use this chicken in a burrito bowl* of sorts, combining it with cauliflower rice, bell peppers, black beans, and corn. Oh yeah, and queso.

Light, simple, filling, fresh, and so easy to throw together on a busy weeknight, if you’ve cooked the chicken ahead of time.

Of course, the fixing possibilities are endless, and this chicken can be used in a myriad of ways, as always.

Just be sure that whatever you fix it up with, you’re keeping things balanced and within your caloric/nutrition goals, if you’re eating for weight loss.

Keep it simple, and you can’t go wrong!

Cilantro Lime Chicken

{Makes 4-5 Servings}

Ingredients:

• 2-3 lbs. boneless skinless chicken breast
• 2 limes, juiced
• 1 16oz jar of salsa
• 1/3 cup cilantro, roughly chopped
• Taco seasoning, to taste

Instructions:

• Place chicken in Crock-pot. Sprinkle with taco seasoning.
• Pour the salsa over the chicken, then add the lime juice. Sprinkle cilantro on top.
• Cook until chicken is cooked through and tender (mine takes about 3 hours or so on the 8hr low setting).
• Once chicken is cooked, shred it in a bowl with two forks. If saving for later, portion and store in air-tight containers in the fridge.

*If you want to make a “Burrito Bowl” like the one pictured, here are the other ingredients you’ll need:

(measurements are for a single serving):

• 1.5 cups (170g) cauliflower rice
• 1.5 cups (170g) frozen bell peppers
• 1/2 cup black beans (rinsed and drained)
• 1/4 cup frozen roasted corn
• 2 tbsp queso

Microwave/heat them up as needed and assemble as you so desire!