Assuming you’re not one of the poor unfortunate souls who tastes it as “soapy” (which is actually a genetic difference and not something any of us can change), cilantro is a great, fresh-tasting way to pep up some roast chicken. Add some lime juice and chili flakes for even more zing, and garnish with (you guessed it) more cilantro for an easy but flavorful meal.
With just one skillet going from stovetop to oven, this is also a nice recipe for cutting back on the washing-up after dinner. Make a big batch, and you’ll have plenty of fresh-tasting, herbal chicken to toss over lettuce all week.
Try this with a fresh cucumber salad (maybe set aside a bit of the marinade for dressing) or maybe some grilled asparagus or zucchini for vegetables. It would also be really good with some avocado on the side, or even guacamole with your choice of scooping mechanism to enjoy it.
Cilantro And Lime Chicken Recipe
Protein: 55g / %
Carbs: 4g / %
Fat: 32g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs boneless, skinless chicken thighs
- 4 tbsp. olive oil
- 4 garlic cloves, minced
- 4 tbsp. fresh cilantro, finely chopped
- 2 tbsp. lime juice
- 1 tsp. red chili flakes
- 1 tsp. cumin
- Lime wedges, for garnishing
- Fresh cilantro for garnishing
- Cooking fat
- Sea salt and freshly ground black pepper
- In a bowl, whisk together the olive oil, garlic, cilantro, lime juice, red chili flakes, cumin, and season with salt and pepper to taste.
- Add the chicken to the cilantro sauce, and let marinate in the refrigerator, covered, for 1 to 2 hours.
- Preheat your oven to 375 F.
- Heat up some cooking fat in a skillet and brown the chicken on both sides for 2 to 3 minutes.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken is cooked through.
- Garnish the chicken with fresh cilantro and serve with lime wedges.