Dairy-free | Soy-free | Gluten-free | Nut-free | Paleo option | Clean eating
I hear it’s winter somewhere. We’ve had highs in the 70s almost every day, so it’s often weird to remember that there’s snow on the ground in literally every other state but ours. For those poor cold souls, here’s a nice shot of summer freshness for you!
With the option to make it a warm, comforting, but still fresh and bright, meal too!
This is another winner from my good friend Jessica. She texted the recipe to me as soon as it was pronounced delicious by her family, and I couldn’t wait to get it on our meal plan! But I knew I’d have to make some kind of modification for my non-salad-eating girls. So here’s what I did: I cooked up a batch of jasmine rice. Yep, that’s all. (I’ll share how I make it extra delicious in a second.)
For myself and my husband, I made the salads. The tangy dressing with the delicious marinade, creamy avocado, and peppery bite of the grilled veggies – so good.
But THEN, put the chicken and veggies on top of the savory rice, and the whole flavor profile changes! The marinated chicken takes on a completely different personality! I’m still floored by how versatile this fresh marinade is. (The marinade, which doubles as the dressing, does have chili flakes in it, but it really doesn’t translate to spicy heat, just great zesty flavor.) I can’t wait for leftovers!
Grilled Chili Lime Fajita Salad (or Rice Bowl)
Original recipe here
- 3 Tbsp olive oil
- 100ml (just over 1/3 cup, or about 4 limes) fresh squeezed lime juice
- 2 Tbsp fresh chopped cilantro (1 Tbsp dried works just fine)
- 2 cloves garlic, crushed and rough chopped
- 1 tsp honey (or brown sugar)
- 3/4 tsp red chili flakes
- 1/2 tsp ground cumin
- 1 tsp salt
- 4 boneless skinless chicken thighs or 3 breasts, or a combo (I haven’t decided which I like better!), no more than 3/4 inch thick
- 1/2 yellow bell pepper, sliced, and 1/2 red bell pepper, sliced (or if you’re in a pinch like me, just use a whole orange pepper!)
- 1/2 onion, sliced
- lettuce leaves
- avocado, sliced
- optional: additional cilantro for garnish
- optional: sour cream, to serve
For every cup of dry jasmine rice, add:
- 2 cups water
- 1 Tbsp butter or olive oil
- 1/2 tsp salt
- Combine marinade ingredients in a liquid measuring cup and whisk well to emulsify.
- Place chicken in a shallow dish; pour half of marinade over chicken. Cover remaining marinade with plastic wrap and save in the fridge to use as salad dressing. Marinate chicken 2 hours or all day.
- If making rice, start the rice. Cover and simmer on low 15 minutes, then leave covered until ready to serve.
- Heat your grill pan to medium-high and spray with soy-free cooking spray. Grill chicken until done on both sides, with nice grill marks. (I like to cover the pan while the second side cooks so that it heats evenly.) When done, set it aside on a warm plate and cover to rest.
- Remove any burned bits from the grill pan, spray again with cooking spray, and add the pepper and onion slices. Grill to desired doneness.
- Slice chicken into strips, then build your salad or rice bowl:
Salad: lettuce, avocado, sliced chicken, and pepper and onion slices. Whisk the dressing again and pour over the salad.
Rice bowl: rice, sliced chicken, pepper and onion slices, and anything else that sounds good!
Clean eating | Dairy-free option | Soy-free option | Gluten-free option | Nut-free
My girls LOVE Taco Night. Something about being in charge of their own meal and what goes in it. Not to mention it’s messy, which makes it fun. But I’m going to be honest: it’s not always been my favorite. First, the taco seasoning packets. Gross, am I right? Have you seen those ingredient labels?! Well, Alton Brown’s taco seasoning takes care of that REALLY quick. And clean too! Make it once and keep it in a small jar or even a little Ziploc bag to use a couple tablespoons at a time.
Second, as a mom, I find that once I’ve assembled everyone’s burritos the way they want them, once I get mine assembled and sit down, the meat is cold. That’s where this new crock pot recipe comes in. It features the same taco seasoning as our usual ground turkey, but the meat stays warm as long as I need it to! Plus more veggies! It came from an unlikely source: one of those easy video recipes you see in your Facebook feed that are usually semi-homemade, from processed ingredients. But with this easy and clean taco seasoning, it’s a cinch to keep the artificial junk out.
Clean Taco Seasoning
Original recipe here
- up to 2 Tbsp. chili powder, depending on how spicy you want it
- 1 Tbsp. ground cumin
- 2 tsp. cornstarch
- 2 tsp. salt
- 1 1/2 tsp. paprika (he uses hot smoked, I use Hungarian–both are delicious)
- 1 tsp. ground coriander
- up to 1/2 tsp. cayenne pepper, depending on how spicy you want it
- Combine all ingredients in a small bowl or jar.
- Store in an airtight container (jar or Ziploc bag) for up to 1 month.
Slow Cooker Easy Chicken Fajitas
Adapted from here
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, halved and sliced
- 2 lbs. boneless skinless chicken breasts, halved
- 2 Tbsp. taco seasoning (see above)
- 4 cloves garlic, chopped
- juice of 1 lime
- 10-oz. can diced tomatoes with green chilies, drained (check the ingredient label on this one; sometimes spices and preservatives are added here)
- For serving: tortillas (use whole-grain or gluten-free and check ingredient labels for hidden soy and other junk), cheese, sour cream, beans, avocado slices, or anything else that sounds tasty!
- Place half of the sliced peppers and onion in the bottom of your slow cooker. Lay the chicken on top, coating on all sides with taco seasoning. Top with garlic, drained tomatoes, lime juice, and remaining peppers and onion.
- Cover and cook on HIGH 3-4 hours.
- Remove chicken and cut or shred, then return it to the crock pot for 10 more minutes (on LOW) to absorb more of the juices, while you prep your toppings.
- Assemble tacos/burritos/fajitas however you want!
Weelicious triumphs again!
To minimize mess, I generally buy & cook the short pastas, so when I told The Munchkin we were having “slurpy spaghetti” for dinner, she practically leaped for joy. The many different veggies in this dish are julienned just like the pasta, so she slurped them up just like the noodles. & get this: she was happy about it! She ate them on purpose! “Look, mommy, I’m slurping asparagus!” This, coming from the toddler who enjoys carrots, but will hardly touch zucchini or asparagus. The bowl was polished off. Success!
- 2 zucchini
- 2 carrots, peeled
- 6 asparagus spears, woody ends snapped off
- 1 small red bell pepper
- 2 cloves garlic, minced (original recipe calls for only 1, but it needs more)
- 1 lb. whole-wheat spaghetti (or, if you don’t have a food processor to julienne your veggies & your knife skills are as atrocious as mine, linguine covers a multitude of sins)
- 2 Tbsp. olive oil
- 1 tsp. salt
- 2 Tbsp. butter
- 1/3 cup Parmesan
- Julienne your vegetables with a knife or the shredding blade of a food processor.
- Cook pasta in salted water according to package directions.
- Meanwhile, heat oil in a saute pan over medium heat.
- Saute garlic 1 minute.
- Add veggies & salt & saute an additional 3-4 minutes or until softened.
- Drain pasta, reserving 1/3 cup of the pasta water.
- Return pasta to pot or place in a large serving bowl. Add veggies, pasta water, butter, & Parmesan; toss to coat.
- Let your Munchkins pretend to be baby birds slurping up worms!