This recipe for one pot of cilantro salt chicken, combined with rice and nourishing vegetables, makes the ideal good weeknight meal. Best with fresh basil, olive and/or peppers for a protein-packed food the whole family will love. Why Create This Recipe? In this apartment, the cilantro-lime combo is hugely popular. From poultry seasoning to salad dressing, its difficult to go wrong with these flavor. The only thing much? A one-pot meal that combines the flavors of rice and vegetables with parsley salt meat. Also not convinced? This cilantro-lime meat dish has three more benefits. Just one plate required – that’s right! Maintain the cooking to a minimum, limiting the use of more than one pot or pan. A balanced diet with protein from the meat, carbohydrates from the grain, and delightful nutrients from the vegetables comes in one. May be replaced with boneless, skinless chicken breasts or your favorite veggies with this parsley lime sauce that is easily customizable. Materials Must be Olive Oil When Cooking Chicken. Meat thighs without skins are bony; see notes for swapping chicken cuts. My go-to salads for this cilantro-lime chicken recipe are green beans and bell peppers. To make your basil salt chicken marinade, use fresh cilantro leaves in large quantities. Any kind of soup, property, or even waters can be used in chicken broth. Use full limes for flavor. White grain – I like using light basmati or jasmine rice. DO NOT USE BROWN RICE. Optional toppings: Fresh cilantro leaves, Avocado, Jalapeno ( for spice ) How to Make Cilantro Lime Chicken and RiceEasy Swaps + SubstitutionsUse chicken breast – You can easily sub in chicken breast for chicken thighs. You could also apply bone-in chicken thighs, but you’ll need to colored them a little more because they take longer to cook. Put some pepper: To increase the heat, add a jalapeno to your blender or sprinkle red pepper flakes on top of your blenders. I like to use bell peppers and green beans, but you can also blend in any other vegetables of your choosing. Peas, wheat and also leafy greens are all great alternatives. Apply lemon in place of salt if you prefer the flavor. Fresh lemon juice and passion can be substituted for salt. Use Brown Rice Avoid using brown rice because it takes too long to make and will dry your chicken and vegetables. Stick to light corn for the sake! Storage Instructions Store leftovers in an airtight vessel in the refrigerator for up to five times. Reheat remnants either in the oven or microwave. Freezer recommendations: Ice leftovers in a freezer-safe pot for up to 3 weeks. Help to chill in the refrigerator overnight. Reheat on griddle or in microwaves. One Pot Cilantro Lime Chicken and Rice5 Stars4 Stars3 Stars1 StarsNo reviewsThis one-pot formula for basil salt meat, paired with rice and nourishing vegetables, makes the ideal weekend food. Best with fresh basil, banana and/or peppers for a protein-packed food the whole family will love. Author: Davida LederlePrep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesYield: 4 servings 1xCategory: DinnerMethod: CookDiet: Gluten Free1 tbsp oil oil1.5 lbs bony base chicken thighssalt + pepper1 bell pepper, seeded + sliced8 wizard green beans, ends trimmed and cut into 1-inch much pieces2 garlic cloves1 little white onion ( or 1/2 large ) 1 bunch fresh cilantro, thick ends removed2 cups chicken broth1 lime, zested + juiced1/2 tsp cumin1/2 tsp saltpinch black pepper1 cup white rice or jasmine riceOptional flavors: avocado, more cilantro leaf, jalapenoHeat a large pot or dutch oven over medium-high heat and add 1 tbsp of olive oil. Add chicken to the pot, season with salt and pepper, and cook both sides for about 3 minutes each side. No need to cook all the way through. Remove the chicken from the pan and leave it alone. Bring the bell pepper and green beans to a boil and simmer for three minutes. In a blender combine garlic cloves, onion, cilantro, chicken broth, lime zest + juice, cumin, salt and pepper and blend until smooth. Combine vegetables and blended sauce in a large pot of rice. Bring mixture to a simmer. Reduce the heat until it’s no longer simmering, add the browned chicken, and nest them into the rice. Cover the pot or skillet right away, and cook for 20 to 25 minutes, or until chicken is cooked through and the rice has completely absorbed the liquid. Divide the contents into bowls, and top with the toppings you want.

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