This recipe is so good. The chicken is marinated all day before being cooked in the skillet until well done. The chicken is so tender and flavourful, and can be added to anything from salads, tortillas, or just eaten as is with a side of rice and vegetables, or like I did, cauliflower rice, avocado and seasonal veggies for a carb-free, healthy meal. I put organic sour cream on the side. Salsa would work too. It’s a Mexican dish after all.
I sliced the chicken before marinating it. I cooked it on the stovetop in a skillet so it was super easy and quick to make but it could also be done on the grill if you prefer. If grilling, don’t slice the chicken and just use the whole marinated chicken breasts instead. Then you slice them once they’re cooked. Well, you could always cook in aluminum paper although I’m not a fan as aluminum leaches in the food.
The marinate is fresh and fragrant, you’ll love it. It’s not spicy so perfect for kids. I love spicy foods but my family doesn’t so I need to keep food pretty mild. I used fresh lime juice and zest, olive oil, cumin, smoked paprika and chipotle powder, local honey, salt and pepper, and a bunch of chopped cilantro.
Do you like cilantro? I LOVE cilantro. Did you know it has the ability to chelate heavy metals from your body? YES! Cilantro is amazing so if you enjoy its taste, use plenty of it. Apparently, people who find that cilantro taste like soap or other food and actually hates it, apparently it’s a genetic predisposition. Interesting I found.
I bought 4 chicken breasts and sliced them all, which was about 3 pounds total. It was a bit too much chicken for the marinade. It worked well still but that really was the maximum amount of chicken. I would do less, maybe like 1.5 to 2 pounds of chicken would be perfect. All my chicken ready to slice so I just went ahead and used it all. I wanted leftovers after all. Next time though, I’d definitely use a bit less.
The recipe is gluten- and dairy-free, and is perfect for late spring and summer. Serve it with cauliflower rice or brown rice, corn on the cob, sautéed sliced bell peppers, salads, or tortilla, sour cream, salsa and guacamole. This chicken is sure to be a hit. My step-daughter said it was the best chicken she ever had (and she doesn’t like chicken). And my husband and 3 year old loved it too. I hope your family like it too.
Cilantro Lime Chicken
- Zest of 1 lime
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon local honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon unrefined salt
- 1/4 teaspoon black pepper
- 1 small bunch cilantro, finely chopped
- 2 to 4 organic chicken breasts (about 2 pounds)
- 1 to 2 tablespoons extra-virgin olive oil
- Zest one of the limes and add it to a mixing bowl.
- Juice the 2 limes, including the one you just zested, and add the juice to the bowl.
- Add in olive oil, honey, cumin, paprika, chipotle powder, salt and pepper. Stir in cilantro and stir again to combine.
- Slice chicken thinly and combine chicken with marinade in a large container or ziplock bag. Stir to coat all the chicken with the marinade and store in the refrigerator for up to 8 hours.
- Heat olive oil in a large skillet over medium heat.
- Remove chicken from marinade and add to the skillet.
- Cook chicken until cooked through, about 10 to 12 minutes, stirring a few times. You want to make sure to let the chicken cook before stirring so it doesn't stick to the pan. By stirring less, you will also get that nice colour on the chicken.
- Serve chicken with favorite side dishes.