Cilantro Lime Chicken with Rice

A delightful dish bursting with flavor, featuring tender chicken, creamy rice, and a zesty salsa verde sauce. Perfect for weeknight meals!

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

Marinade

2 tsp pre-minced garlic Adds depth and flavor.
1 tbsp lightly dried chopped cilantro Can substitute with fresh cilantro.
1 1/2 lbs boneless chicken breasts Lean protein for the dish.
1 tbsp olive oil For searing the chicken.
1 tsp paprika Adds color and smokiness.
1/2 tsp Aleppo pepper flakes Adjust for heat preference.
Salt and pepper to taste . Essential seasonings.

Rice and Vegetables

1 box cilantro lime rice mix Pre-packaged rice for convenience.
1 cup fresh cherry tomatoes, halved Adds color and freshness.

Sauce

1 jar salsa verde Tomatillo-based sauce for flavor.
4 limes (reserve one lime for serving) Adds brightness to the dish.

Toppings

Method

Marinate the Chicken

Mix the zest and juice from one lime, the garlic, paprika, cilantro, and salt and pepper. Coat the chicken breasts and let sit.

Cook the Rice

Prepare the cilantro lime rice according to package directions.

Make the Sauce

Blend the zest and juice of one lime with 1/4 cup salsa verde until smooth. Stir in 1 tablespoon cilantro.

Cook the Chicken

Heat olive oil in a skillet and sear chicken breasts for 3-4 minutes on each side.

Add Corn and Salsa Verde

Stir remaining salsa verde and frozen corn in the skillet. Return chicken and add halved tomatoes, simmer for 3-4 minutes.

Assemble and Serve

Plate the cilantro lime rice, top with chicken and sauce, sprinkle queso fresco and add a dollop of sour cream.
Serve with a lime wedge.

Notes

For extra flavor, marinate chicken for a few hours or overnight. Can substitute chicken for shrimp, tofu, or vegetables. Adjust Aleppo pepper for heat preference.