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- 1 lb. chicken breast
- 1 cup salsa
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1 tsp. salt
- 1 tsp. pepper
- 1 medium sweet potato
- 1 tbs. extra-virgin olive oil
- 1 tsp. paprika
- 1/2 cup black beans
- 1/2 cup corn
- 1 poblano pepper, diced
- 1/2 cup red onion, diced
- 1 bunch green onions, diced
- 1 ½ cups cheddar cheese, shredded
- 1 avocado, diced
Place chicken breast in a slow cooker with the salsa, garlic powder, onion powder, salt, and pepper. Cook on high for three to four hours, or on low for six to eight hours, until the chicken is cooked through.
Once chicken is cooked, remove from slow cooker and shred. Preheat oven to 375 degrees F.
Using a mandolin slicer (or with a knife by hand with close attention), slice the sweet potatoes into thin slices. The thinner the slice, the crispier they’ll be. Toss sweet potato slices in a bowl with olive oil and paprika.
Line a baking sheet (or two) with aluminum foil and set a baking rack on top if you have one. Layer sweet potato slices onto the rack, making sure not to overlap them. Bake for 25 to 30 minutes, or until crispy.
Increase oven temperature to 400 degrees F. If you used two baking sheets, condense all sweet potato slices onto one sheet. Top with chicken, black beans, corn, pepper, red onion, and green onions. Sprinkle over the cheese evenly.
Bake for five to six minutes, until cheese is melted. Top with avocado.
Servings Per Container
Amount Per Serving
% Daily Value*
40%Total Fat 26g
9%Total Carbohydrates 25g
* Percent Daily Values are based on a 2000 calorie diet.