Hope you all are enjoying Labor Day. I am sure most of the children have begun to go back to school and here in New York, they go back this week. Today, I am bringing you a recipe that is super quick and easy to make along with the side dishes. With the back to school shuffle, who has the time to make a great tasting, nutritious and monster dinner? No one really. So why not give you guys a recipe that will taste like it took hours when it took less than 1?
It is September and the Summer weather really isn’t over, I live in NY. We just had a heatwave and are expecting another one next week. I needed something refreshing and filling because when the weather is this uncomfortable I need something that will hit the spot and not make me feel disgusting. The original recipe came from a food blog called Sally’s Baking Addiction. I was sold by the idea of cilantro and lime together. You can find the original recipe here.
While I do love her recipe, I made a few changes due to me being lactose intolerant. Instead of heavy cream, I went with coconut cream. Instead of unsalted butter, I went with canola butter and I reduced the salt in the recipe. You are in no way obligated to make it this way, you are more than welcome to do it with regular dairy. Now on to my version of the recipe….
You can serve this with potatoes or rice. I have tried with both and I like them equally. If you can’t do potatoes, you can go with the pureed cauliflower or the riced cauliflower. Either way, you go with what works for you and your diet.
Tried out this recipe? Post your pic down below or #tctastytravels #cilantrolimechicken on IG!
Recipe: Tashalee C.
Image: Taste of Home
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