Ingredients
- 2 cups of frozen corn
- 1 can of reduced sodium black beans, rinsed and drained
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1/2 teaspoon of salt
- 3/4 teaspoon of cumin
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of pepper
- 1/2 teaspoon of chili powder
- 1 cup of shredded cheddar, reduced fat cheese
- 1 avocado
- brown rice
- salsa
Instructions
- combine corn and beans and put in slow cooker
- season the chicken with spices then place in slow cooker and top with salsa
- cover and cook on low for 6 hours
- top with cheese, cover and cook for about 5 minutes at the end
- to serve, transfer with a large spoon onto brown rice
- slice avocado and place on top
