Cilantro and Lime Chicken Breasts
As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest, and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy, and tasty dish.
Cilantro and Lime Chicken Breasts:
- 2 skinless and boneless chicken breasts, trimmed of any fat
- 2 tbsp olive oil (divided)
- Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
- 1 tbsp fresh cilantro, chopped
- Sea salt and fresh cracked pepper to taste
- 1 clove of garlic, minced
How to Make Cilantro and Lime Chicken Breasts
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper, and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.
Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly.
Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.
I added seeded poblano and jalepenos to give it a smoky flavor. Without the seeds, I would consider it a mild dish. Love this recipe! I want to serve it with mashed cauliflower for a wonderful low carb meal.