Cilantro-Lime Chicken Breasts
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.
Ingredients
- 4 split chicken breasts (5 to 6 pounds)
MARINADE:
- 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)
Instructions
MARINADE:
- Place all of the marinade ingredients in a blender. Pulse for 20 to 30 seconds.
CHICKEN:
- Rinse the chicken breasts and pat dry with paper towel.
- 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.)
- 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.
- Remove the chicken from the refrigerator at least 30 minutes before baking.Preheat the oven to 400 degrees.
- 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.
- Bake the breasts for 40 minutes; use a thong to flip the breasts over half-way through the cooking time.
- Plate and serve with your favorite side dish.Note: I also serve this with my Roasted Salsa Verde Sauce (recipe included)
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees.
- In a bowl, add the tomatillos, onion, garlic and 1 tablespoon olive oil. Mix to coat the vegetables with the oil.
- 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.
- Remove the pan from the oven and allow the vegetables to cool.
- 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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