taco chicken bowls

I found this recipe on budgetbytes.blogspot.com and it is a SLOW COOKER recipe
INGREDIENTS

1.5 lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

1/2 lb. (8 oz.) frozen corn

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp minced garlic

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1/4 tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

1/2 bunch cilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.
STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Orzo with Chicken and Lemon

Got this recipe from www.cookinghealthyforme.com
I put it here because it is easier for me to find! Haven't tried it yet but am going to this week
Ingredients
The juice of one lemon
1 large chicken breast, butterflied
1 ½ cup uncooked orzo
½ cup low-fat sour cream
¼ cup Parmesan cheese
1 clove garlic, minced
1 Tablespoon olive oil
½ teaspoon salt
Zest of one half lemon
½ pint grape tomatoes cut in half
5-8 basil leaves, chiffonade
Directions
Since you are going to use both the juice and the zest of a lemon, zest your lemon with a zester and set aside - you'll use the zest of one half lemon.
In a small bowl, squeeze the lemon juice over the chicken and sprinkle with ¼ teaspoon salt. Let it sit for about twenty minutes. Heat a grill to medium high-heat (or a grill pan)
Cook chicken until just done (about 3 minutes each side) remove from grill to a plate, cover with foil and set aside.
Bring a pan of water to a boil and cook Orzo according to package directions.
Meanwhile, in a medium sized bowl, mix together sour cream, Parmesan, garlic, olive oil salt and lemon zest.
When the Orzo is cooked, drain and put in a large bowl – add the sour cream mixture, tomatoes and basil.
Cut the chicken breasts into strips and place on top of the orzo!