Description
This flavorful Cilantro Lime Chicken is perfect for grilling and served with a refreshing avocado salsa.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1/3 cup fresh cilantro (packed)
- 2 teaspoons minced garlic (3 to 4 garlic cloves)
- 2 large navel oranges (1 teaspoon zest; 1/2 cup juice)
- 2 large limes (1/4 cup juice)
- 1.5 teaspoons dried oregano
- 1.5 teaspoons cumin
- 2 tablespoons fresh mint leaves (lightly packed)
- 1/3 cup olive oil
- to taste Salt and pepper
- 1/3 cup chopped red onion
- 1 cara cara orange
- 1 navel orange (or tangelo; peeled, segmented, and diced)
- 1 clove garlic (minced)
- 1/4 cup fresh cilantro (finely chopped)
- 1 large avocado (peeled, pit removed, and diced)
- 1 large lime
- 1 small jalapeno (optional, finely diced)
- 1 cup white rice (or brown rice)
- 2 cups chicken stock (or broth)
Instructions
- Trim the fat from the chicken and slice large breasts in half widthwise. Pound chicken to even thickness. Place in a large resealable plastic bag.
- For the marinade: In a food processor, combine cilantro leaves, minced garlic, 1 tsp orange zest, 1/2 cup orange juice, 1/4 cup lime juice, oregano, cumin, 1 tsp salt, 1/2 tsp pepper, and mint. Pulse until finely chopped. Drizzle in olive oil and pulse until just combined. Reserve 1/3 cup of this marinade.
- Pour remaining marinade over chicken, knead to coat, and refrigerate for at least 1 hour up to 12 hours.
- Lightly oil the grill grate and place marinated chicken on the grill. Cook for 10–12 minutes, turning as needed, until juices run clear and internal temperature reaches 165°F. Brush generously with reserved marinade while cooking.
- Allow chicken to rest for 5 minutes before slicing/chopping.
- For Cilantro-lime rice: In a pot over high heat, combine rice, chicken stock, and minced garlic. Boil, then reduce heat and cover until rice is cooked through. Stir in lime juice and chopped cilantro, season with salt and pepper.
- For Salsa: Finely chop the red onion and soak in cold water while preparing other ingredients. Zest 1 orange to get 1 tsp. Peel and segment cara cara and navel oranges. Dice segments, and combine in a bowl with garlic, orange zest, and chopped cilantro. Add diced avocado, lime zest, lime juice, jalapeno if desired, salt, and pepper. Drain red onion and fold it in gently.
- In separate bowls, layer cilantro-lime rice, grilled chicken, and citrus avocado salsa. Top with fresh lime wedges and cilantro as desired. Serve immediately.
Notes
- Chicken can be marinated overnight for more flavor.
- Adjust the spiciness by including or excluding the jalapeno.
- Optional additions include other vegetables or beans in the salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg