Cilantro Lime Chicken Rice Skillet
Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!
Servings: 6 servings
Calories: 427kcal
Ingredients
- 3 large boneless skinless chicken breasts cut into 1-2 inch cubes
- 2-4 jalapeños seeded and chopped
- 5 garlic cloves minced
- 4 cups chicken broth low sodium
- 2 cups long grain or basmati white rice rinsed & drained
- 2 limes juice and zest of, plus more for serving (optional)
- 1 teaspoon cumin
- 1/2 teaspoon salt plus a bit more
- 1/2 teaspoon pepper plus a bit more
- 1 bunch cilantro finely chopped
- 1 1/2 tablespoons oil for frying
Instructions
- Preheat large skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken, a bit of salt and pepper and cook for 10 minutes, stirring a few times and allowing it to brown a bit. Transfer to a plate and set aside.
- Return skillet to the heat and swirl remaining oil. Add jalapenos and garlic and cook for 1 minute, stirring often. Then add chicken broth and deglaze the pan.
- Add previously cooked chicken, rice, lime juice and zest, cumin, salt and pepper. Stir, cover and bring to boil. Reduce heat to low and simmer for 12 minutes.
- Taste, and if rice is ready turn off heat or cook for a few more minutes. You can also add more chicken broth if you want more saucy dish.
- Add cilantro, gently stir and serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: For up to 3 months.
Nutrition
Calories: 427kcal | Carbohydrates: 56g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 378mg | Fiber: 2g | Sugar: 1g