My favorite type of recipe is a healthy, fast, versatile one.  By versatile, I mean, one that has ingredients that can be used in many different meals during the week.  Taking the time to figure out recipes that are symbiotic, is worth the time it takes to plan.

This recipe starts with lean chicken breasts that are cooked via crock pot in a delicious red chili sauce.  The chicken is then shredded and can be used for a multitude of dinners and lunches.  Really, the delicious possibilities are endless.  Pictured at the left, is a mouth-watering chicken tostada.  The shell is spritzed with a fine mist of olive oil, then baked at 350 for 10 minutes, flipping once.  I layered it with 1 tablespoon of a clean (no chemicals added) store-bought guacamole, the featured chicken, tomatoes, 1 tablespoon of cheddar jack cheese and pickled red onions.  Seriously, you HAVE to try pickled red onions if you haven’t.  Not only are they extremely easy to make, they are D-LISH-US!  AND you can reuse them later in the week on a chicken lime cilantro burger.

This recipe makes a lot.  So be prepared to use it in several meals, or freeze a portion for a later date.

(adapted from a Bon Appetit braised pork recipe)

3 lb boneless skinless chicken breasts

3 large new mexican dried chilis

2 tablespoons agave

1 tablespoon fresh lime juice

1 large onion, chopped

3 large garlic cloves, chopped coarsely

2 bay leaves

2 teaspoons dried oregano

2 teaspoons ground coriander

1/2 teaspoon allspice

1 can Tecate beer

Place chilis in a medium bowl.  Add enough boiling water to cover, and set something on top of the chilis to weigh them down in the water.  Keep submerged for 30 minutes or until softened.  Drain chilis and puree in blender with 1 cup of the soaking liquid.  Put all the ingredients, including the red chili mixture, in the crock pot, except chicken.  Mix well and then add chicken.  Cover and cook on low for 6 hours or until the chicken will shred easily.  Shred with two forks and add back the cooking liquid till the chicken is moist again.

Use the shredded chicken to make the tostadas above, or chicken lettuce tacos, chicken taquitos, pulled chicken sandwiches, quesadillas on wheat tortillas, inside of an omelet, I could seriously go on and on.  If you think of another great use put it in the comments below!