Fresh Cilantro and lime juice make this south of the border inspired chicken dish perfect. Pair it with lime cilantro rice, and you’ve turned this Cilantro Lime Chicken into a full meal.
As I sat down this morning to work on some posts, I realized that Kayla has less than a month until she leaves for boot camp. I’m taking her shopping today, something she’s begged me to do the last two months, for things she needs while there. Of course, she doesn’t need much. They are pretty much stripped of personal belongings. I find it hysterical that she will have to live without her phone for 9 weeks. She is always glued to that device. Whether it’s listening to music, scrolling Instagram, applying the latest SnapChat filters, or texting away at 91 texts a minute. I don’t think that she’s ever gone an hour without at least checking it. Of course I know that this is the normal for that age. It’s just sad to me that the teens, tweens, and kids of today are growing up that way. But that is for a whole post that I’m not getting into here, because today I’m talking Cilantro Lime Chicken!
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So about this Cilantro Lime Chicken! The chicken is juicy and loaded with flavor. It doesn’t take very long to prepare this dish, so it’s great for any night of the week that you find yourself in a rush for dinner. You may have noticed that I like using boneless skinless chicken breasts in my recipes that call for chicken. I do this because the recipe that I’m making cooks a lot quicker this way. I have also discovred thin sliced chicken. (I get mine at Target) I find that they cook more evenly than others. And the thin slice also cooks quicker! Yay, for saving time in the kitchen. You know how some chicken breasts have a thicker side? Well the thin sliced is all the same.
This dish is made with fresh lime zest and juice, fresh cilantro, and garlic. It’s marinated quickly, and then cooked in about 20 minutes, if using thin sliced, 30 if not. I usually thaw my chicken in the fridge the night before and then mix up the marinade about an hour before needing to cook dinner. It really only needs a 30 minute marinade time, so if you rush home, toss together the marinade, get on with your life for 30 minutes, and then cook, that’s fine too. I’ve been known to do the same!
- 4 boneless skinless chicken breats
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- juice and zest of 2 limes
- 1/4 cup cilantro, chopped
- Whisk together the olive oil, garlic, cumin, salt, pepper, zest and juice of 1 lime, and 1/2 of the cilantro in a bowl. Place the chicken in the bowl, and turn/toss to coat. Marinate in the fridge for 30 minutes.
- Preheat oven to 400 degrees. Place the chicken into an oven safe pan or casserole dish, and pour the marinade over the chicken. Bake the chicken for 30 to 35 minute or until the internal temperature reaches 165 degrees. Remove from the oven, and top with remaining zest, juice, and cilantro. Serve over rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 374 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 125mg Sodium: 423mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 41g
I paired this with my recipe for Lime Cilantro Rice.