Simple yet delicious meals don’t get better than this!
This recipe was born on one of those nights when I was seriously craving Mexican-inspired flavors, but didn’t have the budget for a night out at my favorite taco joint. I wanted something fresh, bright, and satisfying, but without breaking the bank, and that’s where this cilantro-lime chicken stepped in!
This humble protein had all the tangy, herby goodness and a subtle garlicky kick I was hankering for. Plus, it’s so easy to throw together that even the busiest cooks can whip it up with ease.
My secret? I love to marinade the chicken breasts ahead of time, then freeze them in labeled freezer-safe bags to pull out the day before I want them. Dinner truly doesn’t get easier than this! Whether you’re grilling on a summer evening or firing up a stovetop grill pan, this recipe delivers every time.
This cilantro lime chicken’s bold, citrusy flavors pair perfectly with roasted veggies, cauliflower rice, or even tucked into warm corn tortillas with grilled corn and queso fresco.
Is Cilantro-Lime Chicken Healthy?
This recipe stars lean, protein-packed chicken breasts, olive oil for a touch of heart-healthy fats, and loads of fresh herbs and citrus for flavor with very few calories. It’s low in carbs, free of refined sugars, and high in nutrients, making it a deserving favorite for your weeknight rotation.
Want to make your cilantro-lime chicken even healthier? Swap the olive oil for avocado oil if you’re grilling on high heat. It’s more stable at high temperatures. Or, if you’re watching your sodium intake, reduce the salt and let the lime and cilantro take center stage. You can even toss in a pinch of smoked paprika or cumin for an extra layer of flavor without adding salt.
What’s The Best Cut Of Chicken?
Now let’s talk chicken cuts, because choosing the right one can make or break your cilantro-lime chicken experience. Chicken breasts are the leanest and easiest to cook evenly, which is why they’re used in this recipe. They’re quick to marinate, cook up in minutes, and stay tender if you follow the instructions to pound them to an even thickness.
But if you’re a flavor-first kind of cook, chicken thighs might steal your heart. Thighs are juicier, richer, and harder to overcook, making them a great choice if you’re okay with a bit of extra fat. Bone-in quarters offer bold flavor too, but they can be trickier to cook evenly on the grill, and some diners don’t like to deal with the bones.
While my go-to pick is always thighs for their unbeatable juiciness, chicken breasts are also a great option for simplicity and their health-conscious appeal.
How to Make Ahead and Store
Once cooked, this cilantro-lime chicken should last up to 3 or 4 days in the refrigerator, if stored in an airtight container. It can also be put into freezer bags and frozen for up to 3 months. Thaw fully in the refrigerator overnight before reheating.
Serving Suggestions
Make this exactly how you want it; serve your cilantro-lime chicken on top of a bed of lettuce or some Baked Rice (or perhaps this Brown Rice Pilaf). You could also slice the chicken to turn into a sandwich, or serve it with a Bacon-Wrapped Baked Potato, Oven-Roasted Vegetables, and a Caprese Salad. My favorite meal is to make some Gluten-Free Tortillas that I stuff with slices of the chicken alongside some Mexican Street Corn Salad and a dollop of Guacamole.
Ingredients
- 4 boneless, skinless chicken breasts 6 ounces each
- Zest and juice of 1 lime plus 1 lime cut into wedges for garnish
- 1 tablespoon olive oil
- 1/2 cup fresh cilantro divided
- 2 cloves garlic minced
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Cover the chicken breasts with a layer of plastic wrap, then pound the thicker end of the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Create the marinade by mixing lime juice, lime zest, olive oil, half of the chopped cilantro, minced garlic, salt, and black pepper in a container or resealable bag.
- Coat the chicken breasts on all sides in the marinade. Store in the refrigerator and allow to marinate for at least 1 hour or ideally overnight.
- Prepare the grill or grill pan by lightly oiling it and preheating to medium-high heat.
- Grill the chicken for approximately 5 minutes on each side, or until it is well-charred and the internal temperature reaches 165°F.
- Let the chicken rest on a platter or chopping board for 5 minutes, then squeeze fresh lime juice over it and garnish with the remaining cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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