Cilantro-Lime Chicken Breasts

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Pass me the cilantro, please! This is one of those herbs, that packs a lot of flavor and what’s more, it is very healthy – cilantro is a natural preservative and it contains antioxidants, amongst other health benefits. [MedicalNewsToday].

This chicken breast recipe is all about the marinade – cilantro coupled with fresh lime juice and a few other seasoning makes for a very succulent and finger-licking meal. Serve this Cilantro-Lime Chicken Breast with some of the Roasted Salsa Verde Sauce to add even more flavor.

This recipe is flexible enough to cook in the oven or on a grill. When grilling, use indirect heat.

5 from 1 vote

Cilantro-Lime Chicken Breasts

Course Main Course
Keyword Baked Chicken, Chicken Breasts, Cilantro, Lime Chicken Breasts
Prep Time 20 minutes
Cook Time 40 minutes
Marinade 2 hours
Total Time 3 hours
Servings 4 to 6 People
Author Yasmin Rasheed


  • 4 split chicken breasts (5 to 6 pounds)


  • 1 cup packed fresh cilantro rough chopped
  • 1 small or medium onion rough chopped
  • 3 scallions rough chopped
  • 8 cloves fresh garlic rough chopped
  • 1 teaspoon chipotle crushed pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons ground cumin
  • 3 teaspoon salt
  • 2 medium or large lime zested and juiced
  • 3 tablespoons extra virgin olive oil (and extra to drizzle on the chicken)



  1. Place all of the marinade ingredients in a blender. Pulse for 20 to 30 seconds.


  1. Rinse the chicken breasts and pat dry with paper towel. 

  2. Butterfly the chicken breasts. 

    (Use a sharp knife and starting at the thinner part of the breast, cut through to the thick end of the breast – don’t cut all the way through.  Use your hand to spread the chicken breast flat.)

  3. Place the chicken breasts in a large bowl or a large zip lock bag.  Coat the chicken well.  Allow to marinate in the refrigerator for at least two hours.

  4. Remove the chicken from the refrigerator at least 30 minutes before baking.

    Preheat the oven to 400 degrees.

  5. Line a sheet pan with parchment paper. Shake off excess marinade from the chicken and place the breasts on the parchment paper. Drizzle the chicken with olive oil.

  6. Bake the breasts for 40 minutes; use a thong to flip the breasts over half-way through the cooking time. 

  7. Plate and serve with your favorite side dish.

    Note: I also serve this with my Roasted Salsa Verde Sauce (recipe included)

5 from 1 vote

Roasted Salsa Verde Sauce

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Yasmin Rasheed


  • 1 1/4 pounds tomatollios Husked and quartered
  • 1 small onion rough chopped
  • 4 cloves fresh garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 lime zested
  • 1/2 tablespoon lime juice
  • 1 teaspoon crushed chipotle pepper flakes
  • 1/2 cup packed fresh cilantro rough chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


  1. Preheat the oven to 400 degrees.

  2. In a bowl, add the tomatillos, onion, garlic and 1 tablespoon olive oil.  Mix to coat the vegetables with the oil.

  3. On a sheet pan lined with parchment paper, spread the vegetables in a single layer.  Place the pan in the oven and roast for 30 minutes.

    Note: The vegetables should be soft and slightly charred -but not burned.

  4. Remove the pan from the oven and allow the vegetables to cool.

  5. Add the cooled vegetables to a blender.  Add salt, black pepper and one tablespoon olive oil. Pulse for 30 seconds. 

    Serve room temperature or cold. 

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