Makes 4 Servings
The fresh, sweet taste of mangoes fill this chicken dish with a tangy flavor. Easy to make ahead and easy to grab on your way to work, your co-workers will think you stopped at a Mexican Restaurant. Either prepare the night before and place in single serving containers, or make on the weekend and freeze in freezer bags.
INGREDIENTS:
4 boneless, skinned chicken breasts
10 ounces fresh or frozen corn
1 can black beans, drained and rinsed
3 cups mango salsa
½ teaspoon lemon pepper
INSTRUCTIONS:
Place the chicken breasts in a crock pot. In a mixing bowl, mix together the corn, black beans, salsa and lemon pepper. Pour over the chicken and cook on high for 4-6 hours.
Shred the chicken with a fork before storing. Serve with tortilla chips.