This Cilantro Lime Chicken with Rice recipe is a must try if you're ready for something fresh, fast, and full of flavor. Juicy chicken cutlets get seared golden, fire-roasted corn and salsa verde build instant flavor, and a zesty cilantro-lime drizzle takes it over the top.
In This Post
- 💬 Why You'll Love This Recipe (From Me to You)
- Ingredients You Need
- Whole Serving Shortcuts + Fresh Whole Food Twist
- Make Ahead Meal Prep Tips
- Substitutions and Variations
- More Toppings To Serve With This Recipe
- How To Make Cilantro Lime Chicken with Rice
- Celeste's Top Recipe Tips
- More Ways To Serve
- Get Free Recipe Updates!
- How To Store Your Leftovers
- FAQ
- Cilantro Lime Chicken with Rice(Quick and Easy)
- https://thewholeserving.com/comments/
💬 Why You'll Love This Recipe (From Me to You)
This recipe has been on a weekly repeat for the past couple of months. I wanted be sure it really worked before sharing. I'm really enjoying this recipe and here's why I think you will enjoy it as well.
- It's fast, done in 30 minutes or less. The rice simmers while the chicken simmers gently.
- Filled with flavor from the lime, cilantro, and salsa verde.
- It's versatile and meal-prep friendly. You can serve it as is over rice, or over riced cauliflower for a low-carb option, in tortillas or as a salad bowl.
My favorite part is the clean-up. Because everything comes together in one skillet, and one saucepan, there's only two pans to clean.
Cook Smart, Eat Well!
Ingredients You Need
🛒 Whole Serving Shortcut Ingredients
- Lightly dried chopped cilantro
- Jarred salsa verde
- Pre-minced garlic
- Frozen fire roasted corn
- Boxed cilantro lime rice
🌿 Fresh Whole Foods
- Cherry tomatoes
- Limes
- Queso fresco crumbling cheese
- Sour cream
🍗 Proteins
- Boneless chicken breast
🥫 Pantry Staples
- Olive oil
- Sweet paprika
- Aleppo pepper flakes
- Salt and pepper
See recipe card for quantities.
Whole Serving Shortcuts + Fresh Whole Food Twist
I'm all about making dinner doable without sacrificing flavor. That's why I love combining Whole Serving Shortcuts, smart supermarket finds, with Fresh Whole Foods Twist. Together they make this Cilantro Lime Chicken with Rice, fast, fresh, and so delicious.
Whole Serving Shortcuts
- Pre-minced garlic and chopped cilantro saves prep time.
- Salsa verde doubles as a marinade and serving sauce base.
- Frozen fire-roasted corn adds a smoky depth.
- Boxed rice is a no-fuss side.
Fresh Twist
- Zest and juice from the limes brightens the dish.
- Toss in chopped jalapeños or radishes for an extra crunch.
Make Ahead Meal Prep Tips
- Marinate in advance: Marinate the chicken up to 24 hours ahead of time.
- Double the chicken: Cook extra for tacos or bowls later in the week.
- Cook extra rice: Cook extra rice to use in grain bowls later in the week.
Substitutions and Variations
- Protein: Swap the chicken breast for boneless thighs, beef strips, or plant-based protein. If you are really short on time use pre-cooked grilled chicken strips.
- Corn: Use regular frozen corn or canned corn if frozen fire-roasted isn't available.
- Salsa Verde: Swap for tomato salsa or red enchilada sauce.
- Cheese: You can use a shredded Mexican blend or your favorite melty cheese.
- Rice: Don't have boxed rice, use jasmine, basmati, or plain white or brown rice and finish with lime juice and cilantro. You can also swap the rice for riced cauliflower for a low-carb option.
- Sour cream: Use plain greek yogurt in place of sour cream.
- Dairy-Free: Skip the cheese and sour cream and use a plant-based version
More Toppings To Serve With This Recipe
- Sliced avocado or guacamole
- Lightly dried or fresh cilantro
- Pico de gallo or fresh salsa
- Sliced jalapeños or pickled jalapeños
- Diced red onion
See recipe card for quantities.
How To Make Cilantro Lime Chicken with Rice
Marinate the chicken: Mix together the zest and juice from one lime, garlic, paprika, 1 teaspoon cilantro, salt, and pepper. Coat the chicken and set aside.
Cook the rice: Prepare the boxed rice according to thepackage directions.
Make the sauce: Mix together the zest of one lime and the juice of two limes with ¼ cup of salsa verde and blend in a blender or a mini food processor until smooth. Add 1 tablespoon of the lightly dried cilantro and stir to combine. Set aside for serving later. You can also slice the tomatoes and set aside.
Cook the chicken: While the rice cooks, heat olive oil in a skillet, sear the chicken breast 3-4 minutes each side until golden. Remove from skillet and set aside.
Add corn and salsa verde: In the same skillet, add the salsa verde and fire-roasted corn and bring to a low simmer.
Return chicken to the pan: Add the chicken back to the pan along with the cherry tomatoes and simmer 3-4 minutes more.
Assemble and serve: Plate the rice, top with chicken and spoon in some of the corn sauce, and drizzle with the prepared sauce. Garnish with sour cream and queso fresco. Serve with some lime wedges and any of your favorite toppings and enjoy!
Celeste's Top Recipe Tips
Roll, zest, juice - Always knead and zest your limes before juicing, so you will get loads of flavor and more juice from your limes.
Don't crowd the skillet - Give your chicken room to sear so it gets golden brown instead of steaming.
Slice against the grain - If you slice your chicken, slice your cooked chicken against the grain for tender, juicy slices.
Finish with a squeeze- One last squeeze of lime juice over the plated dish adds a pop of flavor to the final dish.
More Ways To Serve
Grain Bowl: Serve with the rice and a layer of chopped romaine lettuce.
Tacos or Burritos: Slice chicken and tuck into tortillas.
Get Free Recipe Updates!
How To Store Your Leftovers
Refrigerator - Store the leftover chicken and corn sauce in an airtight container 3-4 days.
Freezer - You can freeze the cooked chicken and pan sauce in an airtight container for 1-2 months.
Reheating - Warm in a skillet with a splash of salsa verde. Add fresh topping after reheating.
FAQ
Absolutely, and thighs will be a little bit juicier.
Yes, just drain it first. It won't have the smoky flavor, but it still works.
You can swap the cilantro out for flat leaf parsley.
Yes, freeze the cooked chicken and pan sauce in an airtight container for 1-2 months. Add the salsa verde sauce and other toppings just before serving.
If you like this Cilantro Lime Chicken with Rice recipe, you'll definitely want to try a few more of my easy dinner favorites. My Lemon Caper Pasta is another quick meal that's light yet satisfying, and my Potsticker Soup is a good choice for those nights when you want a cozy comfort meal in a hurry.
Cilantro Lime Chicken with Rice(Quick and Easy)
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Ingredients
🛒 Whole Serving Shortcuts
- 2 teaspoon pre-minced garlic
- 1 tablespoon tbsp + 1 teaspoon purchased lightly dried chopped cilantro (or chopped fresh cilantro)
- 1 jar salsa verde (tomatillo-based)
- 1 bag frozen fire-roasted corn
- 1 box cilantro lime rice mix
🌿 Fresh Whole Foods
- 1 cup fresh cherry tomatoes, halved
- 4 limes, reserve one lime for serving
- Queso fresco, crumbled
- Sour cream for drizzling
🍗 Proteins
- 1 ½ bls. boneless chicken breasts
🥫 Pantry Staples
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon Aleppo pepper flakes
- salt and pepper to taste
Instructions
- Marinate the chicken: Mix together the zest and juice from one lime, garlic, paprika, 1 teaspoon cilantro, salt, and pepper. Coat the chicken and set aside.
- Cook the rice: Prepare the boxed rice according to the package directions.
- Make the sauce: Mix together the zest of one lime and the juice of two limes with ¼ cup of salsa verde and blend in a blender or a mini food processor until smooth. Add 1 tablespoon of the lightly dried cilantro and stir to combine. Set aside for serving later. You can also slice the tomatoes and set aside.
- Cook the chicken: While the rice cooks, heat olive oil in a skillet, sear the chicken breast 3-4 minutes each side until golden. Remove from skillet and set aside.
- Add corn and salsa verde: In the same skillet, add the remaining salsa verde and fire-roasted corn and bring to a low simmer. Add the chicken back to the pan along with the cherry tomatoes and simmer 3-4 minutes more.
- Assemble and serve: Plate the rice, top with chicken and spoon in some of the corn sauce, and drizzle with the prepared sauce. Garnish with sour cream and queso fresco. Serve with some lime wedges and any of your favorite toppings and enjoy!
Save This Recipe!
We'll email this recipe to your inbox, so you can find it later! Plus get updates of more delicious quick and easy recipes.
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