I was in heaven last night as I ate Panzanella. So here's another favorite. (We enjoyed it on Cinco de Mayo)
Shredded Green Chile and Lime Chicken
Place several fresh or frozen chicken breasts in a crockpot. (High or Low depends on how long you have to cook them.)
Squeeze the juice of one or more limes over the chicken breasts.
Add one can (or more if you love 'em) diced green chiles (like the mild Ortega variety)
Add one tsp of cumin
Add one tsp of salt
Let it cook for a long time. Shred it once it's shreddable and really really tender. Taste for seasoning . . . add more salt or cumin if needed. Serve with beans, sour cream, cheese, tomatoes, cilantro, rice----whatever you want. It's really delicious in burritos, but equally tasty in a burrito bowl type thing.
And since I'm on a Mexican theme, I'll add my absolute favorite beans:
Refried--but not really--Beans
1 lb dry pinto beans
5-6 c water
1+ tsp. salt
1/2 tsp. red chili flakes
1/2 tsp. granulated garlic
Place all ingredients in a crock pot. Again, use high if you only have a few hours. Low if you've got all day. Once beans are tender, use immersion blender to puree; leave some chunks because they're better when they have some texture. Adjust seasonings. Partake.