3 free range organic  Boneless/Skinless Chicken Breasts

2 tbsp Chili Powder

1 tbsp Onion Powder

1/2 tbsp Garlic Powder

1/2 tsp Salt

2 tbsp Lime Juice

3 tbsp warm water

1 lb Zucchini thick sliced

Avocado

Cheese (optional)

Preparation

Add chicken breasts to crock pot. In small bowl, combine remaining ingredients except zucchini.Using the back of a spoon, spread seasoning onto chicken breasts. Turn crock-pot on low for 4-6 hours.

About a half hour before serving, or earlier (I double purposed the grill being on to cook turkey burgers for lunch and just assembled at dinner time), slice zucchini and season with similar seasonings to chicken.

The juice from the chicken will flavor the zucchini well, so don’t go overboard on the slices. Grill on medium high grill 4-6 minutes per side.

While zucchini is grilling, shred chicken with two forks and allow to remain in the juices created during cooking.

Remove zucchini from the grill and begin layering casserole starting with zucchini slices and then chicken, and continuing till all ingredients have been used. If desired, top with cheese (I did on the part for the kids.)

Place in 350 degree oven till warmed through and cheese is melted, about 10 minutes. Serve topped with an Avocado dip or sliced Avocado.

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