At our house, the flavors of the week are cilantro and green onion. I discovered they were both in our fridge, and am now I'm trying to squeeze them into every meal somehow. Speaking of meals, we've been trying some new dinner recipes around here, and these two are keepers for sure. We've already had the cilantro lime rice a few times this week. Now that I'm back to being a nursing mom, I'm starving, and that rice is just hitting the spot- hot or cold. (Only phone pics for this food post, because getting out my fancy camera felt like too much work.)


Southwest Chicken Salad
adapted from primally inspired

3 cups cooked and shredded chicken (about 3 breasts)
1/2 of a lime, juiced
2 green onions, sliced, both green and white parts
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. sea salt, or more to taste
2-4 T. mayonnaise
1/3 cup fresh cilantro, chopped

Mix all ingredients together in a medium bowl, preferably while chicken is still warm. (Warm chicken soaks up the flavors better than cold chicken.) Serve over lettuce, in a tortilla, with chips, or in a rice bowl (with cilantro lime rice! see recipe below). Serve room temp or chilled. Store in fridge. Perfect for a ready-to-go lunch or easy dinner.


Cilantro Lime Rice

2 cups rice, cooked (1 cup uncooked)
2 T. coconut oil
1 lime, juiced
1/2 lemon, juiced
1/2 tsp. sea salt
1/4 cup fresh cilantro, chopped

Add the cooked rice to a bowl and mix in the oil until rice is well coated. Stir in the remaining ingredients. Taste and add more salt, lime, or cilantro as needed. Serve with tacos, burritos, or southwest chicken salad.

When we first tried this rice, I made some easy fajita chicken to go with it. Here's how:
Marinate a couple chicken breasts or thighs in Heidi's Chipotle Chicken Marinade overnight. When ready to cook the chicken, pound it very thin with a meat tenderizer and cook it in a hot cast iron skillet with plenty of sliced onion, peppers, and any of the leftover marinade. Serve with cilantro lime rice and corn tortillas.