Cilantro Lime Roasted Chicken


My oldest daughter decided about a year ago that she was going to stop eating red meat. As proud of her as I am for trying something new, it hasn't been the easiest eating the same chicken recipe every night for dinner. But then I found this amazing lime and cilantro chicken, and it was a hit! It strays from the usual taste of chicken, but still has tons of flavor and pairs great with homemade Mexican rice! I also accidentally whipped up some fresh guacamole.. Yum!

First, preheat the oven to 375 degrees.


2 1/2 pounds of chicken

2 tablespoons of chopped cilantro

1 lime, zested and juiced

1 tablespoon of honey

2 cloves of garlic, minced

1/2 teaspoon of ground black pepper

1/2 teaspoon of salt

Cooking spray

Next, spray a large pan with cooking spray and add the chicken in a single layer onto the pan. In a small bowl, add the cilantro, lime zest and juice, honey, garlic, pepper, and salt, whisking until combined. Then, pour the mixture onto the chicken evenly, and pop into the oven for 45-50 minutes.

This recipe is so easy to just pop in the oven and serve on a school night or just after a busy day!



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One Pan Cheesy Mexican Rice - Fodmap Approved

By calmbellykitchen.com

I ran across this recipe from calmbellykitchen.com and was skeptical. However, it was delicious! I love anything Mexican, so it's a win over here. Kid approved as well. Remember, if you are eating FODMAP that you choose the approved tomato products. 


Cooking spray

1 1/4 pound ground beef

2 tsp chili powder

2 tsp cumin


2 1/2 cups brown rice

15 oz can diced tomatoes

15 oz can tomato sauce

2 cups water

8.75 oz can of low sodium corn

4.5 oz can of green chilies

scallion tops

4 oz colby jack or cheddar cheese


Add ground beef, chili powder, cumin, salt and pepper. Cook meat for 6 to 7 minutes. Add rice, tomato sauce, diced tomatoes and water. Cover and simmer for 20 to 30 minutes for instant rice or 40 minutes for regular rice. Stir in corn, chilies, scallions and cheese. Heat until cheese melts and enjoy.

Enjoy!  Molly


Breaded Chicken Tenders

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I have one child that does not eat red meat, so finding different chicken recipes is hard sometimes. She likes lemon and broccoli so when I saw this, I was excited. 

Breaded Lemon Chicken


1/4 cup whole wheat flour or almond flour

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 tsp dried parsley

1/2 tsp garlic powder

Black pepper and Himalayan salt to taste

1/2 cup fresh lemon juice (save the lemon for later)

1 tsp lemon zest

4 cloves of fresh garlic

2 tablespoons of Ghee or 1/4 cup butter, melted

1 tablespoon lemon pepper seasoning, salt free (I always omit this step)

1 pound chicken tenders

12 oz broccolini


Preheat the oven to 400 degrees.

Place flour in a bowl. Combine bread crumbs, cheese, parsley, garlic powder, salt and pepper in another bowl and mix. Combine lemon juice, lemon peel and ghee in another bowl and mix well. Put aside 1/4 cup of the lemon mixture.

Dip each chicken in flour and coat completely, then lemon juice mixture, then bread crumb mixture. Coating fully. Place on a prepared baking sheet.

Sprinkle chicken with the lemon pepper seasoning if desired. Add fresh garlic cloves here if you like. 

Bake 10 minutes. Turn chicken tenders.

Place broccolini on the side of the pan. Drizzle with the reserved lemon juice mixture (not the mixture used for the chicken). Sprinkle with extra Parmesan cheese as well. Add lemon slices on top of the chicken. Bake another 10-12 minutes or until chicken is no longer pink in the middle and broccolini is tender-crisp. 


Love, Molly

Original recipe and picture by Anguel Dimov and Brianna B of Natural Girl Modern World.