ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro
Provided by Melissa Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
- Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
- Add chicken back to the pot. Add cilantro and combine.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams
CILANTRO LIME CHICKEN & VEGGIE RICE MEAL PREP RECIPE BY TASTY
Here's what you need: oil, boneless, skinless chicken breast, salt, pepper, lime, fresh cilantro, red bell pepper, red onion, garlic, riced cauliflower, corn, chili powder, black beans, lime
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
- Add lime juice and cilantro. Stir to combine. Remove chicken from pan, place on a plate, and set aside.
- Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
- Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
- Distribute black beans, chicken, and cauliflower mixture evenly between 4 containers. Top with a wedge of lime.
- This meal prep can be refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 35 grams, Fat 12 grams, Fiber 10 grams, Protein 44 grams, Sugar 6 grams
CILANTRO LIME CHICKEN & RICE BOWL
Looking for a quick and nutritious dinner? Look no further than this Cilantro Lime Chicken & Rice Bowl from Delish.com.
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
- Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
- Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
- In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
- Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
- Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
- Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.
CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY
Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 143 grams, Fat 12 grams, Fiber 7 grams, Protein 38 grams, Sugar 5 grams
ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
- Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
- Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
- Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams
ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE
Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.
Provided by fabeveryday
Categories Chicken Thighs
Time 3h15m
Yield 5
Number Of Ingredients 18
Steps:
- Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
- Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
- Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
- Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg
CILANTRO CHICKEN AND RICE
I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.
Provided by JENNIFERK2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
- Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g
CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS
Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 1h20m
Yield 4
Number Of Ingredients 22
Steps:
- Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
- Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
- Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
- Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
- Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
- Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.
Nutrition Facts : Calories 269 calories, Carbohydrate 18.2 g, Cholesterol 13.9 mg, Fat 20.5 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 138.1 mg, Sugar 5.5 g
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