Too hot to turn on the oven? This Cilantro Lime Chicken is the perfect refreshing solution for your table. It brings a bright, zesty flavor that feels like summer in a bowl. You can have this whole meal ready in just 35 minutes.
I love how the fresh lime makes everything taste so light and clean. It is a fantastic choice for a busy weeknight dinner when you want something healthy. Your family will enjoy the tender chicken and creamy avocado slices. This recipe is a staple in my kitchen all year long.
Why You’ll Love This Recipe
This dish is a total winner because it is high in protein and very filling. You only need one pan and a small pot for the rice. This means you spend less time cleaning and more time relaxing. It is also naturally gluten-free for those with dietary needs.
The combination of warm rice and cool avocado is truly satisfying. It works beautifully for your weekly meal prep too. The flavors actually get better as they sit in the fridge. You will look forward to lunch every single day.
Simple Method
Making this meal is incredibly straightforward and stress-free. You will start by simmering your rice in savory chicken broth. While that cooks, you whisk together a quick, zesty marinade. Even if you are a beginner, you can master this pan-searing technique easily. The result is golden, juicy chicken every single time.
Ingredients You’ll Need
These simple ingredients are mostly pantry staples that you likely have on hand.
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 large ripe avocado, sliced
Step-by-Step
- In a medium saucepan, bring chicken broth to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- In a small bowl, whisk together lime juice, cilantro, minced garlic, olive oil, cumin, salt, and pepper to create the marinade.
- Place chicken breasts in a shallow dish and coat with half of the prepared marinade; let rest for 15 minutes.
- Heat a large non-stick skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, ensuring the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and allow it to rest for 5 minutes before slicing into uniform strips.
- Fluff the cooked jasmine rice with a fork. Serve the sliced chicken over a bed of rice, garnish with avocado slices, and drizzle with the remaining reserved marinade.
Best Ways to Enjoy It
Serve this dish warm in a shallow bowl for a cozy feel. I love adding a side of grilled corn or black beans. You can also add a dollop of Greek yogurt for extra creaminess. Set the table outside and enjoy a fresh summer breeze while you eat.
Storage & Reheating
Store your leftovers in an airtight container for up to four days. Keep the avocado separate so it stays vibrant and green. When you are ready to eat, reheat the chicken and rice in the microwave. Add the fresh avocado just before serving for the best texture. This meal stays delicious and moist even after reheating.
Tips for Best Results
- Use fresh lime juice instead of bottled for the best flavor.
- Don’t skip the resting time for the chicken to keep it juicy.
- Use a meat thermometer to avoid overcooking the breast meat.
- Rinse your jasmine rice before cooking to prevent it from getting sticky.
- Add a pinch of red pepper flakes if you like a little heat.
- Prep the marinade the night before to save even more time.
Ways to Switch It Up
- Swap the jasmine rice for quinoa for a nutty flavor.
- Use chicken thighs if you prefer a richer, darker meat.
- Add grilled pineapple for a sweet and tropical seasonal twist.
- Top with pickled red onions for an extra punch of acid.
Common Questions
Can I use brown rice instead?
Yes, you can certainly use brown rice. Just remember that it will take about 40 minutes to cook. Adjust your timing so the chicken stays fresh and hot.
Is this recipe good for meal prep?
It is excellent for meal prep because it stores so well. The chicken stays tender and the rice absorbs the lime flavors. It is a healthy lunch you will actually enjoy.
I hope this bright and fresh meal brings a little joy to your busy week. It is so simple to make and truly satisfying for the whole family. Happy cooking!
— Katie Wood
Cilantro Lime Chicken with Avocado and Jasmine Rice
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 large ripe avocado, sliced
Instructions
- In a medium saucepan, bring chicken broth to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- In a small bowl, whisk together lime juice, cilantro, minced garlic, olive oil, cumin, salt, and pepper to create the marinade.
- Place chicken breasts in a shallow dish and coat with half of the prepared marinade; let rest for 15 minutes.
- Heat a large non-stick skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, ensuring the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the skillet and allow it to rest for 5 minutes before slicing into uniform strips.
- Fluff the cooked jasmine rice with a fork. Serve the sliced chicken over a bed of rice, garnish with avocado slices, and drizzle with the remaining reserved marinade.
