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7 Days Fun of Clean RecipesDownload
22Oct, 21
Clean Food Love

Cilantro-Lime Chicken + Rice Skillet 🍋🌱🍗

If you’re looking for an ULTRA FLAVORFUL chicken dish to make this weekend, you’ve found it and YOU’RE IN FOR SUCH A TREAT.

If you have the time, marinate your chicken overnight because WOW it’s so worth it!

Serve this alongside our Parmesan Green Beans and the most delicious dinner is served!

🍋 ALWAYS use freshly-squeezed lemon/lime juice from an actual fresh lemon or lime. Bottled lemon juice from the store will give your meal a strange metallic or overly acidic taste. We want this to taste bright and fresh.

💡Want to get the most juice possible from each of your fresh lemons and limes? Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings

Ingredients:

For the chicken:

  • 1 Tbsp olive oil or avocado oil
  • 1-1/2 lbs boneless skinless chicken thighs
  • sea salt and ground pepper, to taste
  • 1 Tbsp Italian seasoning
  • tiny pinch red pepper flakes
  • zest of 1 fresh lime or lemon
  • 2 fresh limes or lemons, juiced
  • 4 cloves fresh garlic, pressed
  • 1-inch knob of ginger, peeled and grated on the microplane

For the rice:

  • 1 Tbsp olive oil or avocado oil
  • 1/2 cup diced yellow onion
  • 3 cloves fresh garlic, grated or minced
  • 1 cup uncooked brown basmati rice
  • 2 2/3 cups low sodium chicken bone broth
  • sea salt and ground pepper, to taste
  • 1 fresh lime or lemon, zested and juiced
  • 1/4 cup chopped fresh cilantro leaves

Instructions:

In a large bowl, add in the chicken thighs, seasonings, lime/lemon juice & zest, pressed garlic, and grated ginger.

Cover and refrigerate for at least 30 minutes or overnight.

Remove chicken from the fridge for 10 minutes before cooking.

Heat your oil in a large skillet over medium-high heat.

Sear the chicken for 2-3 minutes per side, or until nicely golden brown. Set aside.

In that same preheated skillet, add in the oil, onion, and garlic. Saute for 2-3 minutes, or until the onion has softened.

Stir in the uncooked rice, and chicken broth, then lightly season with sea salt and pepper. Nestle your seared chicken into the rice. Cover and cook over low heat for 15-20 minutes.

Once the rice is cooked and tender and the chicken is cooked through, add in the zest and the juice from 1 lime/lemon together with your chopped cilantro.

Enjoy!

❤Rachel

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