Cilantro Lime Chicken with Rice(Quick and Easy)

This Cilantro Lime Chicken Skillet is fresh, zesty, and ready in 30 minutes! Perfect for weeknights with shortcuts + fresh twists.

Easy Dinners

Cuisine: Mexican

Keyword: chicken dinners

Prep Time: 7

Cook Time: 10

Servings:

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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

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!

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