Are there foods you loved as a kid and now your more-mature self knows better? (I’m looking’ at you Spaghetti Os.)
Hopefully there are some foods that, although shunned by your childish taste buds, you now include on your weekly menu. (Can we say green smoothie?)
Evan as an adult, my tastes are still evolving and maturing. As I try to move toward healthier eating, I’m adding new foods to my “YUM!” list. Like these grilled spinach-stuffed tomatoes. Ain’t no way my younger self would have eaten those.
And this dish?
Yeah, I used to hate cilantro.
Fortunately for me, I now love cilantro. I have no idea how that transition happened but I’m so glad it did. A whole new world of food is now opened up for me!
Somewhere along my horizon-broadening food journey, I discovered and fell in love with avocado. Unfortunately, I’m now allergic to it. But if you’re not–and I hope you’re not; it’s soooo good for you– then you need to make sure you include both the avocado and the cilantro in this dish. (Honestly, the tomato was just kind of meh. You can do without it. But don’t skip the onion).
My whole family loved this Cilantro-Lime Chicken. I loved how easy it was and how delicious and healthy it is. It’s going on our list of family-favorites .
As promised on this post, here’s how cook this recipe “when I feel like it”
- Of course, You can get the chicken marinating in the morning.
- You can also get all of the toppings chopped and keep them in the fridge until dinner time.
- Cook the rice and beans ahead and just reheat when ready for them.
- I go one step further and cook large batches of rice and black beans (separately) and freeze in meal size portions. So, for this meal, I would take out a bag of each in the morning and just reheat them at dinner time.
This is a great meal to “cook when you feel like it”. You can get most of it done in the morning, while you still have some energy!
I hope you love it!