Happy April! I’m so excited for spring! It is already getting warmer and rainier here, and I love every second of it. We have some plants in containers inside that can finally go out, including herbs and a beautiful little rose bush that my husband gave me. We’re also house shopping and very eager to have a bountiful garden in the near future! I’ve pulled out gardening articles and books that belonged to my grandmother and have been researching square foot gardening and other ways to maximize our garden space. All three of us are really excited for our own produce and flowers!
I love the lighter, colorful food that spring and summer bring too (plus the farmers’ markets that are about to open again!). I haven’t made this lime chicken dish in a long time, but it is one of my favorites! Using a crock pot to cook the chicken gives it the perfect texture to shred, and you can’t go wrong with avocados, lime, cilantro, and a bit of coconut milk on top. 🙂 I love this recipe because it is delicious, very easy to prepare, and looks very pretty. It is also a great opportunity to double or triple the chicken so you can have prepped protein for lunches for the rest of the week.
- 2 large chicken breasts (this will make extra chicken, either for larger servings or food prep!)
- 2 ripe avocados
- 1/2 cup chicken broth
- 2 tablespoons lime juice
- coconut milk to taste
- 3 tablespoons cilantro (adjust to taste; plus some for garnish)
Trim the chicken breasts and place in the crock pot with the chicken broth, lime juice, and cilantro. Cook on high for approximately four hours or until the chicken reaches an internal temperature of 165 degrees. Use two forks to pull apart and shred the chicken. Cut the avocados in half and remove the pits. Top the avocados with shredded chicken. Add more cilantro for garnish, and a squeeze of lime juice and drizzle of coconut on top.