Just rub 1 1/2 lbs chicken breast with Mexican spices (cumin, chili powder, fajita seasoning, season salt, lots of pepper, etc.) and place in a crockpot with one cup of chicken broth. Cook on low about 4 hours. Shred it with a fork when done.
For the salad, just place romaine lettuce on the plate, top with some cooked chicken, chopped avocado (seasoned with S&P and lime juice), and grated Colby Jack cheese.
For the potato mix:
Dice a large russet potato, one small zucchini, one red bell pepper, 1/4 yellow onion, and a seeded chopped jalapeno, and fry in a small amount of canola oil in a large frying pan. Season with salt and pepper.
Enjoy the combo!
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