Cilantro-Lime Chicken with a Mango Avocado Salsa
The Cilantro-Lime Chicken is malleable and full of flavor! While the chicken can stand on its own, I've included a companion recipe for Cilantro rice and delicious mango avocado salsa. This turns this dish into a delicious, healthy meal that is sure to work.
|Cilantro-Lime Chicken with a Mango Avocado Salsa|
The Seasoning for Cilantro-Lime Chicken is everything an honest seasoning should have: it mixes easily, has a lot of flavor, and doesn't contain any "crazy" ingredients. This recipe goes well with my mango salsa too - I always eat it as soon as I make this dish. I recommend giving it a try!
How to Make Lime Cilantro Chicken
- Beat the seasonings together: Remove about 1/2 cup of seasoning (we'll use that later).
- Preparing the chicken: You want to pound the chicken breast until it thickens so that it cooks evenly afterward. this is best done with a meat hammer.
- Marinate: Put the chicken in the marinade and chill for at least half an hour and up to 24 hours.
- Cooking: Bake, grill, or sauté the chicken until it reaches a temperature of 165 degrees F. (Don't guess with a digital thermometer.)
- Coloring: When going to cook the chicken, spread the chicken occasionally with the spice mixture that has been ordered.
- Make sure to slice the chicken in half, or mash it until it thickens before soaking. This allows the chicken to take more of the flavor from the marinade (improves flavor), and therefore an even thickness will allow it to cook evenly.
- If grilling, grease your grill grid with plenty of oil. I do this by rolling up a few paper towels, dampening them in oil (I used canola), and using tongs, rubbing a moistened paper towel along the grill grid. Doing this can burn the chicken, making sure it doesn't stick to the bars.
- If grilling, preheat your grill. I know it's tough to make, but adding meat to a completely preheated grill will burn the surface of the meat - and that gives you a fresher chicken. It also allows the chicken to get very good charcoal.
- When the chicken is done, apply the prepared spices to the chicken. Doing this can further enhance the taste.
- When done, let the cooked chicken sit, put in aluminum foil, for 5-10 minutes before cutting!
Make It A Meal
One thing I really like about this recipe is how easy it is to pair it with the other side. Below are some of my favorites to serve with this meal:
- Mango-avocado salsa: This salsa has an impressive texture that goes well with Cilantro-Lime Chicken. The sweetness of the mango and its juices perfectly balance the aroma of all the cilantro and lime leaves with the chicken seasoning. Check out mango salsa recipes or find one on the recipe card below.
- Cilantro-Lime Chicken and Rice: Serve the Cilantro-Lime Chicken over quinoa or Cilantro-lime rice for a fabulous meal. I've included my favorite recipe for Cilantro rice (or quinoa) in the recipe notes section.
- Cilantro-Lime Chicken Taco Salad: To turn this recipe into a salad, finely chop the romaine lettuce, add chopped chicken (chilled), your favorite vegetables (such as cherry tomatoes, chili peppers, cucumber, etc.), quinoa turtle bean salad dressing. this.
Alternative Cooking Methods
Cooking times will vary depending on several factors, so I always recommend using a thermometer to check your chicken for cooking. Aim to get to exactly 165 degrees F. (Undercooked = unsafe; Overcooked = dry chicken)
- Cilantro-Lime Roasted Chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet lined with parchment paper. Bake for about 18 minutes, turning the chicken half-cooked. Remove from oven, and cover the pan with aluminum foil. Let the chicken rest for 5-10 minutes.
- Sauteed Cilantro-Lime Chicken: Heat 1 tablespoon of oil while sautéing it over medium-high heat. Add the chicken breast and cook for 4-6 minutes per side until the chicken is cooked through and the liquid is clear. When you fry the chicken, spread it with the spices that have been ordered. Transfer the chicken to a clean plate, cover loosely with foil, and let the chicken rest for 5-10 minutes.
Cilantro-Lime Chicken with a Mango Avocado Salsa
Cilantro-Lime Chicken with a Mango Avocado Salsa - This cilantro lime chicken is easy to make and packed with flavor! While the cilantro lime chicken can stand on its own, I've included accompanying recipes for a cilantro lime rice base and a delicious mango avocado salsa. This transforms this cilantro lime chicken into a tasty and healthy meal that is sure to be a hit. #avocado #healthyrecipe #recipe
Total Time: 35 Minutes
Servings: 6 Servings
Category: Main Dish, Dinner
- 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
- 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
- 1/2 cup + 1 teaspoon olive oil, separated
- 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
- 1 and 1/2 teaspoons lime zest, separated
- 1 tablespoon honey
- 1 teaspoon + 1/4 teaspoon cumin, separated
- 2 and 1/2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1/2 cup coarsely chopped cilantro, separated
Mango Avocado Salsa
- 1 ripe mango
- 1 ripe avocado
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped red pepper
- 1 tablespoon finely chopped jalapeno, optional
- Fine sea salt and freshly cracked pepper
- MARINADE: Whisk together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Remove about 1/2 cup of marinade, and pour the rest into a large resealable bag.
- Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Place in the fridge for at least 30 minutes making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 2-8 hours.
- COOK CHICKEN: The instructions below are to grill the chicken. To see other methods of cooking chicken, read right above this recipe card. Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. Discard leftover marinade.
- Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
- MANGO SALSA: Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.
- (OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)
- Chop the mango and avocado into small bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeno. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin. Toss together.
- ASSEMBLY: Serve grilled chicken over a bed of cilantro lime rice or quinoa (if desired -- see recipe notes) and add spoonfuls of the salsa to top. Enjoy immediately!
Label: cilantro lime chicken