Ingredients
Scale
For the Chicken
-
- 6 large chicken breasts
- 2 tablespoons minced garlic
- 3 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons tomato paste + 1/4 cup water
- juice from 1/2 lime
- salt and pepper to taste (generous)
For the Sweet Potatoes
-
- 3 large sweet potatoes (or ~5 medium-size)
- 2–3 tablespoons EVOO
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- salt and pepper, to taste
For the Rice
- 2 cups short grain brown rice
- 4 cups water
- 1 15 oz. can black beans, rinsed
- juice from 1.5 limes
- 1/2 teaspoon sea salt
Instructions
- For the Chicken:Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large crock pot and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.
- Remove chicken breasts from crock pot and use two forks to shred it. Place shredded chicken back in crock pot (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
- Mix together tomato paste and water and place on top of chicken. Mix.
- For the Sweet Potatoes:First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.
- For the Rice:Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.
Notes
Feel free to omit the chicken spices and use an all-natural taco spice pack!
- Prep Time: 15 minutes
- Cook Time: 3 hours