Nurse approved recipes

Honey Lime Chicken

Ingredients:

-4 boneless skinless chicken breasts, fat trimmed

-1.5 tsp garlic powder

-1 20 ounce can pineapple bites packed in juice not heavy syrup (keep 1/2 c. of the juice)

-1/4 cup honey (raw honey is best)

-Juice of three limes or 3 Tbsp lime juice (fresh will taste better but either will work)

-2 Tbsp low-sodium soy sauce

Put all ingredients in the crockpot. If you prefer your chicken diced, you can cut it into bite sized pieces before you put it in the crockpot. I usually just put the chicken breasts in whole and then cut it when done, or shred the chicken – mostly just because it’s easier for me than cutting up raw chicken. Cook on low for 6-8 hours or high for 3-4 hours. Serve with brown rice and fresh lime wedges to squeeze on top.

If Using Recipe for Freezer Meal:

Put all ingredients in a gallon-sized freezer ziploc bag. Make sure to push all the extra air out to avoid freezer burn. I had a lot of extra space in my bag, so I pushed all the air out and then folded the bag in half before I put it in my freezer. The day before you want to make this meal for dinner, take it out of the freezer and allow to defrost in the fridge. The morning/afternoon of your meal, stick everything in the crockpot for 3-4 hours on high or 6-8 hours on low. You can add your brown rice into the crockpot and cook it all together, or about 45 minutes before you are ready to eat, cook your brown rice on the stove. Serve with fresh lime wedges to squeeze on top.

If you want to cut on carbs serve over riced cauliflower