This is simple and versatile recipe.
You will end up with flavorful meat for chicken tacos, taco salads, or even Mexican flavored stir fry. The chicken can last for more than one meal, giving you a base for multiple dinner options and lunches.
As we stay committed to wellness, we need to always adjust and be flexible without compromising nourishment essentials. We know how time-consuming life can be, and sometimes cooking just isn’t a top priority. That’s why we want to remind you this week to utilize that slow cooker so you can use cooking time to slow down and connect. Enjoy this recipe and have fun experimenting in your life integrating quality food and quality time.
Add all ingredients to the slow cooker. This could be cooked on low all day, or you could set the slow cooker to high and cook for four hours. Once the chicken is cooked, use a fork to shred it, and stir well.
Peel & slice avocado, dice tomatoes.
Spoon chicken into soft sprouted tortillas or organic taco shells. Top with cheese, avocado, salsa, and tomatoes. Garnish with a few lime wedges.
Preparation: 10 minutes, plus 4 or 8 hours to cook
Molasses adds a note of complexity to this bright, beautiful salad.
Always a hit with the family, feel free to adjust the amount of chile peppers accordingly. Chile peppers owe their heat to capsaicin. Capsaicin is being studied as a treatment for sensory nerve fiber disorders. While I don’t often recommend nightshades such as chile peppers and tomatoes, in moderation, they do offer plenty of health benefits. If your body does not react well to them, by all means, leave them out. This tasty salad will still be delicious!
Seed and chop chile peppers. Peel and roughly chop garlic and ginger. Chop cilantro. Cut basil into ribbons. Thinly slice onion crosswise. Slice cucumber and tomatoes. Cut steak slices across the grain. Juice limes. Tear romaine leaves into bite-sized pieces.
In a blender or a food processor, pulse peppers, garlic and ginger until finely chopped. Add tamari, fish sauce, molasses, cilantro and lime juice; process until well combined. Separate ⅓ cup of mixture for salad dressing, set aside.
Whisk reserved sauce with sesame oil to make salad dressing.
In a large bowl, toss romaine, basil, onion, cucumber and tomatoes with salad dressing.
Heat oil in a large skillet over medium heat. Sauté steak over medium-high heat for 1 minute per side and toss with remaining sauce.
Divide salad among dishes, top with steak slices.
Preparation: 20 minutes