Long time no see! Lately we've been hitting repeat on most of Micah's meals, which makes for a boring blog. Like most toddlers, his palate is refined to love fish sticks and pasta. I did feel it was time however, to post a new allergy friendly dinner idea. So here goes!
The meal is cilantro lime chicken with quinoa, in a tortilla, with fresh tomato salsa. The chicken and quinoa may seem a bit redudant, as they are both proteins, however it's great for kiddos that don't have a great love for meat (like mine) so they are able to get the protein from the quinoa instead. The chicken and quinoa are cooked in a slow cooker, and the salsa can be made in advance, making it a fast, easy meal. It's one of our favorite meals and it offers a nice change of menu in January, when I'm looking forward to warmer weather and lighter meals! It also pays homage to our stay in Trinidad, where cilantro is a key ingredient and topping. Ok, I am definitely thinking summer or somewhere tropical... but until then I'll just keep the cilantro and lime on standby!

Cilantro Lime Chicken and Quinoa

• 4 boneless chicken thighs
• One lime
• A 'bunch' of fresh cilantro
• 2 C chicken stock (split into two parts of 1/2 C and 1 1/2 C)
• 1 C quinoa
• Salt and pepper to taste

In the slow cooker, place the chicken thighs. Add chopped cilantro. ( I added about 1/2 C loosely chopped)
Also, add 1/2 C chicken stock and the juice of one lime. Season with salt and pepper to your liking.
During the last hour of cooking, add 1 C quinoa and the remaining 1 1/2 C chicken stock. My overall cooking time was approx six hours on low. Five hours for the chicken and the last hour for the chicken with quinoa added. Timing will vary depending on your slow cooker.


Cilantro Lime Salsa

• 1 small carton of grape tomatoes
• Cilantro (approximately 1/2 C, depends on your taste)
• 1/2 of a red onion, chopped
• 1 Lime
• 1 tbsp olive oil
• salt and pepper to taste

In a skillet, add 1 tbsp olive oil. When hot, add onions and whole grape tomatoes. Stir onions and tomatoes in the skillet until the onions are sauteed and the tomatoes are heated through. Place the cooked onions and tomatoes in a bowl and lightly smash the tomatoes. Add cilantro, juice of one lime, salt and pepper to the bowl and mix.

Serve the chicken topped with salsa in your choice of tortilla wraps and enjoy!

This meal is dairy, egg, peanut, tree nut, and soy free.