Go Back
–+ servings
Print Recipe

Cilantro-Lime Chicken + Rice Skillet

Servings: 4

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!