15ouncesblack beans, drained and rinsed (I used low sodium)
1tablespoonfreeze dried cilantro
2cupsuncooked quinoa or grain of choice
For salsa:
15ozcan diced mango in light syrupdrained well
2tablespoonsdiced jalapeño pepper(about half a pepper, ribs and seeds removed)
1tablespoondiced shallot
1tablespoonfreeze dried cilantro
1tablespoonlime juice
Instructions
For chicken bowls:
Dice chicken into bite sized pieces
Whisk together spices, orange juice and garlic and pour over chicken in a zipper bag
Let marinate at least 30 minutes or up to overnight
Add butter to large heavy bottomed skillet and heat over high heat until bubbly and melted (you want it to be nice and hot to brown the outside of the chicken quickly without cooking it through)
Add chicken to skillet and cook for about 2 minutes on each side or until lightly browned
Remove from skillet and transfer to slow cooker
Toss beans with cilantro and add to slow cooker
Cover and cook on high for 2.5-3.5 hours or low for 5-7
Cook quinoa or other grain according to package directions and serve with chicken, beans and salsa
For salsa:
Combine ingredients in small bowl
Cover and refrigerate until ready to serve
Notes
Tip: Skip the butter and browning step if desired. You will get all the flavor without the extra fat.