Fresh, light, and packed with protein, this Cilantro-Lime Chicken And Rice is perfect at the end of a hot summer day.
Shall I compare thee to a summer’s day? Or how about I compare myself to a hot spring afternoon in Colorado’s high desert? Let’s see… overheated, dehydrated, sweaty, baking in the noon sun—yep, you get the picture. And since autumn is still too far away, I need to line up a bunch of light, refreshing recipes for dinnertime.
I have a small collection of recipes that fit this brief. Many of them feature citrus in some form, bright or cooling fresh herbs, tropical fruits full of electrolytes, and fish or chicken. There’s nothing like a zesty, citrus-tinged chicken dinner when it’s hot outside, and my go-to summer recipe is exactly that.
Cilantro-lime chicken and rice is one of my favorite meals of the season, with a Mexican-inspired flavor profile. Zesty lime meets delightful cilantro meets mango salsa! Oh, how I love mango salsa! I’m feeling refreshed just thinking about it. This meal is simple to make, delivers a ton of flavor, and is seriously nourishing for your body. If you’re in a hot climate like me, you will be thrilled with this meal. (You’re not excluded if you’re not in a hot climate! It’s just especially nice when it’s hot outside.)
Is This Cilantro-Lime Chicken And Rice Healthy?
Not only is cilantro lime chicken and rice absolutely scrumptious, but it’s pretty healthy, too! Chicken breast is a lean protein that offers B vitamins and potassium, while the lime juice and mango salsa give that all-important dose of vitamin C. Basmati rice adds carbs for energy, and the olive oil provides healthy fats.
Overall, this recipe is high in protein, low in fat, gluten-free, and dairy-free, so it can be a healthy part of many different diets and lifestyles.
A Little Of This, A Little Of That…
There’s nothing missing from this cilantro-lime chicken and rice recipe, in all honesty. But of course, when I get to thinking about it, I always find something else to add to a recipe. A smidgen of herb flavor, a little dash of seasoned salt… If you tend to do the same thing, read on for a few thoughts and ideas.
- Lean into Mexican spices: For even more Mexican-themed flavor, add ground cumin and chipotle powder to the seasonings on the chicken breasts.
- Make a lime crema: I love a little sour cream on my cilantro lime chicken and rice. You can turn sour cream into lime crema by adding a heavy squeeze of lime, a dash of salt, and about half a teaspoon of minced raw garlic. Stir well, and let it sit for a few minutes.
- Add fresh jalapeños to the grocery list: A few slices of fresh jalapeño on your rice will add a touch of heat to this refreshing dish.
- Add cotija or queso fresco: A little cheese never hurt anybody! Add some delicious Mexican cheese crumbles to your plate for a nice pop of flavor.
How Do I Store Leftovers?
After making your cilantro-lime chicken and rice, let both the rice and the chicken cool to room temperature before placing in separate airtight containers. Both dishes can be kept in the fridge for up to 4 days.
You can also freeze your rice and chicken (separately) for up to 3 months; just make sure to use freezer-safe containers and label them with the current date. Thaw in the fridge overnight before reheating.
Serving Suggestions
Cilantro-lime chicken and rice, especially with mango salsa on the side, is a hearty meal that will satisfy your body and soul. But if you like to have a lot of options on your dinner table, then perhaps try a side of delicious black beans, such as these Cuban Black Beans, for instance. You can also make some Air-Fryer Tortilla Chips and a tasty bowl of Guacamole for additional healthy fats. I also love a side of Grilled Mexican Corn Salad With Tomatillos with my cilantro-lime chicken and rice!
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon sea salt flakes
- ½ teaspoon ground black pepper
- 4 chicken breasts
- 2 limes divided
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 3 cups chicken stock
- 1½ cups basmati rice uncooked
- Pinch of salt
- ½ cup cilantro chopped
- Mango salsa optional, for garnish
Instructions
- Sprinkle the paprika, coriander, sea salt, and black pepper over the chicken breasts. Squeeze half of a lime over the seasoned chicken, and rub it in with the seasonings.
- In a skillet over medium heat, drizzle in the olive oil and add the crushed garlic. Transfer the chicken breasts to the skillet, and cook them for 5-7 minutes on each side. Move the chicken to a plate and let it rest for 3 minutes.
- Add the chicken stock to the same skillet and stir it to loosen up any browned bits on the bottom. Add the rice and a pinch of salt. Cover with a lid, bring the pot to a boil, then turn it down to a simmer and let it cook for 15 minutes. Once the water has evaporated, turn off the heat and let the rice steam for 10 minutes.
- Once the rice has steamed, mix the chopped cilantro into the rice with a fork. Slice the chicken breasts and cut the remaining limes into wedges. Serve the rice in a bowl with the sliced chicken on top, and garnish with lime wedges and a few spoonfuls of mango salsa, if desired.
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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