Avocado Green Rice

This Avocado Green Rice (Arroz Verde) is full of flavor and color. It's simple to make, and is perfect for burritos, tacos, salads, or on it's own.

If you’ve spent much time on our blog, you know we love rice and Mexican food. 5-Ingredient Spanish Rice is our most popular recipe, and Mexican or Southwest recipes always seem to be our favorites. This week I’m making another rice recipe that I absolutely love – Avocado Green Rice. If you’ve never had Green Rice (or Arroz Verde) before, you’re missing out, and the avocado just takes it to the next level.

This Avocado Green Rice (Arroz Verde) is full of flavor and color. It's simple to make and is perfect for burritos, tacos, salads, or as a side dish.

This recipe gets its fresh flavor and touch of spice from cilantro, parsley, jalapeno, lime and garlic. I’ll be honest – this rice is actually great before you even add the avocado, but adding the avocado just gives it an extra kick. It adds a creamy texture that is so satisfying, and the avocado flavor complements the basic green rice perfectly.

Add this rice to tacos, use it in burritos or salads, or (if you’re me) eat it on its own. It’s so good, I could eat a big bowlful all by itself.

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Easy Garlic Parmesan Chicken

This Garlic Parmesan Chicken is a quick and easy weeknight dinner, no tedious breading required!

This Easy Garlic Parmesan Chicken is on my meal plan this week, and it’s one of my favorite quick and easy chicken recipes. I love making chicken breasts or cutlets for dinner because they’re so simple and versatile, but they don’t always turn out great. They dry out easily, and can sometimes be lacking in flavor. This recipe is great because it’s an easy weeknight dinner that’s a lot more flavorful than most chicken breast recipes, and doesn’t get dried out. The marinade is to die for, and it has a wonderful garlic-y, fresh flavor.

So, what makes this recipe especially easy? Instead of breading each piece of chicken by hand, you just have to quickly toast the breadcrumbs, then use them to top the chicken breasts. You don’t have to go through all the dipping and breading but you still get the satisfying texture and flavor of the breadcrumbs.

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Salsa Verde Chicken Enchiladas

These chicken enchiladas are so quick, easy, and delicious. The recipe only calls for 5 main ingredients and your whole family will love them.

Earlier this week I made one of my favorite recipes: fresh homemade salsa verde. I made it as a treat for my family to snack on with chips, but of course I had to make a double batch so we could enjoy one of our favorite weeknight dinners the next day: salsa verde chicken enchiladas.

Chicken enchiladas are a staple in our house. Red enchilada sauce is my personal favorite, but my husband absolutely loves salsa verde on anything, especially enchiladas. This is one of my favorite chicken enchilada recipes because it’s easy, quick, and filled with cheesy, saucy goodness. These enchiladas only have 5 main ingredients, and they’re things I almost always have on hand.

These chicken enchiladas are so quick, easy, and delicious. The recipe only calls for 5 main ingredients and your whole family will love them.

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Crispy Black Bean Tacos with Avocado-Lime Sauce

Crispy Black Bean Tacos with Avocado-Lime Sauce: a quick and easy vegetarian meal, loaded with flavor.

Meet my new obsession: Crispy Black Bean Tacos with Avocado-Lime Sauce. Born out of my favorite Best Ever Mexican Black Beans, this meal is easy, quick, and seriously delicious.

avocado sauce

I love black beans in almost any form, but to me the real star of this recipe is the Avocado-Lime Sauce. Think of it as a cross between cilantro-lime dressing and guacamole. It’s absolutely perfect for dipping these tacos, or as a topping for burritos or salads.

black bean tacos

I always seem to have the ingredients for this recipe in my kitchen, so this one is perfect for weeknights when I’m short on time. I love that the tacos are rich and crunchy, and the sauce is packed with fresh flavors.

If you want to try a sour cream-based sauce, or maybe serve two different sauces, these black bean tacos also taste great with Chipotle Lime Crema.

This recipe makes 12 tacos – enough for 6 servings, plus a little extra sauce. If 12 tacos is too many, this recipe is really easy to cut in half. But is there really such a thing as too many tacos?

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Lemon Grilled Chicken

Juicy, flavorful, lemon grilled chicken is easy to make in under an hour using ingredients you probably have on hand.

When it comes to dinner, I’m a planner. I have a routine. I find out what’s on sale at my favorite grocery store, ask my family what they feel like having, look at the weekly calendar to figure out who’s going to be home when, and plan menus from that. More often than not, there’s a white index card on my refrigerator with the menu for each night’s dinner written on it.

But every once in a while, that system falls apart. Life gets extra busy, or I realize at 5 p.m. that I forgot to put that pork roast in the slow cooker, or a million other things, and I just have no idea what I’m going to make for dinner.

This quick and easy lemon grilled chicken is perfect for those times. You can have it on the table in under an hour, with ingredients you probably have on hand. It’s also a great meal planned ahead, when you can give the chicken more time to marinate. It’s inexpensive, low in calories, and super tasty.

To begin the recipe, thaw and trim the chicken breasts. If you have to thaw them in a hurry, you can use the microwave. I used three boneless, skinless chicken breast halves that I bought at Costco, and they were huge, so I cut them in half, making diagonal cuts to try to keep the pieces an even thickness. After trimming away the fat and tendons, I had about 24 ounces of chicken breast, which serves six people, or four if they’re really hungry.

Chicken Breasts Trimmed

The marinade for this chicken contains olive oil, lemon juice, garlic, thyme, salt, pepper, and Dijon mustard. It doesn’t have a strong mustard taste, though – the mustard just enhances the lemon flavor. Mix up the marinade and put it in a bowl just large enough to hold it and the chicken breasts, and let the chicken marinate anywhere from 20 minutes to 2 hours. Longer is better, but don’t go past 2 hours, because marinating chicken breasts in an acidic liquid too long can make them tougher.

Lemon grilled chicken is healthy, low in calories, and easy to make in under an hour.


I cooked my lemon chicken on a stovetop grill pan, but you could also cook it on an outdoor grill or in a frying pan. You can serve this with a simple baked potato and veggie side dish for a no-fuss healthy dinner. This recipe pairs well with Slimmed-Down Roasted Broccoli, Balsamic Roasted Carrots, or Berry Spinach Salad.

Easy lemon grilled chicken is perfect for a quick weeknight dinner.

Lemon Grilled Chicken
Prep time:
Cook time:
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Quick and easy, low calorie lemon grilled chicken is a perfect meal for any night of the week.
  • 2 pounds boneless, skinless chicken breast halves
  • ¼ c. olive oil
  • Juice of 1 large or 2 small lemons (about ¼ c.)
  • 2 t. Dijon mustard
  • ½ t. salt
  • ¼ t. black pepper
  • 1 clove garlic, pressed
  • 1 t. dried thyme
  1. Cut chicken breast pieces in half, if they are very large, making diagonal cuts to keep pieces an even thickness. Trim visible fat and tendons. Whisk remaining ingredients in a medium bowl to combine. Add chicken pieces and press down so chicken pieces are covered with marinade. Allow chicken to marinate at least 20 minutes or up to 2 hours.
  2. Heat a stovetop grill pan, frying pan, or outdoor grill to medium high heat. Remove chicken pieces from marinade and cook for about 4 minutes on each side, or until no longer pink in the center. If using an instant-read meat thermometer, cook to 160 degrees.
  3. Remove chicken from heat and serve with additional lemon wedges for garnish (optional).
Serving size: 4 oz. Calories: 160 Fat: 7g Carbohydrates: 1.5g Protein: 22g