Calling all cilantro lovers! This one's for you! This Cilantro Lime Chicken and Rice is so easy with avocado salsa and the juiciest marinade.
Ingredients and substitutions
Chicken
- Chicken cutlets – use two boneless skinless chicken breasts and slice them in half lengthwise or use boneless skinless chicken thighs instead.
- Olive oil – any neutral cooking oil, such as avocado oil or canola oil, will work here.
- Freshly squeezed lime juice – in a pinch, you can use bottled lime juice.
- Garlic – freshly minced garlic is best but jarred minced garlic can also be used.
- Honey – maple syrup, agave or brown sugar would help add a bit of sweetness to the marinade.
- Chili powder – make your own chili powder using a blend of paprika, cumin and cayenne.
- Cumin – coriander is the best substitute here.
- Salt & pepper – to taste.
- Cilantro – the cilantro is the star of this recipe but you could also try making this dish using parsley.
Avocado salsa
- Avocado – make this fresh salsa with mango or peach instead.
- Red onion – white or yellow onion would work but will have a milder flavour.
- Cilantro – feel free to use parsley instead or leave the cilantro out altogether.
- Lime juice – fresh lime juice is best but bottled lime or even lemon juice can be used.
- Salt – to taste.
Rice
- Jasmine rice – use any rice variety of your choice like basmati rice or brown rice.
- Butter – add in a bit of margarine or olive oil to help make the rice nice and moist.
- Salt – to taste.
- Lime juice – fresh lime juice is best but bottled lime or even lemon juice can be used.
- Cilantro – feel free to use parsley instead or leave the cilantro out altogether.
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How to make cilantro lime chicken and rice
Step 1: Marinate the chicken.
Add everything under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.
Step 2: Make the rice.
Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed.
Step 3: Mix together the avocado salsa.
Mix ingredients under the avocado salsa heading together in a bowl and set aside.
Step 4: Cook the chicken.
Heat a large skillet over med-high heat. Add chicken and half the marinade to the skillet, sauteeing for 5 minutes per side. Remove from heat.
Step 5: Sprinkle cilantro over top.
Sprinkle cilantro overtop, then serve chicken overtop of cooked rice.
Step 6: Serve and enjoy!
Top with avocado salsa, and enjoy!
What to serve with cilantro lime chicken
I like serving this cilantro lime chicken with a side of rice and fresh avocado salsa, but there are so many ways you can enjoy this dish. For a low-carb option, you can even just eat it on its own without the rice!
Here are some dishes that go well with cilantro chicken:
- Cauliflower rice (this chili lime flavour is amazing)
- Steamed or roasted veggies
- Sweet potato salad or sweet potato fries
- Cowboy caviar
Frequently Asked Questions
The cilantro lime sauce for this recipe is super simple but so good. Plus, it's made with pantry staples you probably already have on hand! You’ll need lime juice (preferably freshly squeezed), minced garlic, honey, chili powder, cumin, salt, pepper and fresh chopped cilantro. Mix that all together, let the chicken marinade in it and you're good to go!
When you’re making a marinade, you want to include an acid such as lime juice to help tenderize the meat. For this cilantro lime chicken recipe, you’ll want to marinade the chicken in the cilantro lime mixture for at least 15 minutes and up to 24 hours. The chicken will be super tender and flavourful!
Coriander and cilantro come from the same plant species and have a similar flavour, but they’re two different herbs. Cilantro is made with the leaves and stalks of the plant, whereas coriander is made of the plant’s seeds.
This cilantro lime chicken and rice recipe has 479 calories per serving. If you want to cut down on the calorie count, make this dish without the rice for a low-carb option.
Storing and reheating
You can store this cilantro chicken in the fridge for 3 to 5 days. Once the dish has completely cooled, transfer it to glass bowls or meal prep containers. Make sure to store the chicken and rice separately so it stays as fresh as possible. I’d recommend making the avocado salsa fresh, since avocado doesn’t tend to last very long after it’s been cut up.
When you’re ready to enjoy this dish, sprinkle some water over top so the chicken and rice don’t dry out and reheat it in the microwave for 1-2 minutes. You can also try reheating it in a skillet on the stovetop. Serve it with some fresh avocado salsa and enjoy!
Freezing this recipe
This cilantro lime chicken recipe is definitely freezer-friendly! You can freeze the chicken either raw in the marinade or fully cooked for up to 3 months in airtight glass containers or freezer-safe Ziploc bags. If you’re freezing the cooked chicken, make sure it’s completely cooled before freezing.
The night before you want to enjoy your cilantro lime chicken, stick it in the fridge to defrost overnight. Cook or reheat as normal then serve with rice and avocado salsa for an easy weeknight meal.
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More flavourful chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this Cilantro Lime Chicken and Rice into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- Get a meat thermometer to make sure your chicken is cooked through.
- **Get my full list of tools here**
Cilantro Lime Chicken and Rice {Best Marinade}
Ingredients
Chicken
- 4 chicken cutlets
- 2 tbsp olive oil
- 2 tbsp fresh squeezed lime juice Juice from 1 lime
- 2 cloves garlic minced
- 1 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 bunch cilantro, chopped
Avocado salsa
- 1 avocado chopped
- 1/2 small red onion diced
- 1/4 bunch cilantro finely chopped
- 1 tbsp lime juice Juice from half a lime
- 1/2 tsp salt
Rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
- 1 tbsp lime juice Juice from half a lime
- 1/4 bunch cilantro finely chopped
Instructions
Grilling instructions
- Preheat BBQ to 400 F. Add everything under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.
- Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed. When rice is done, stir in lime juice and cilantro.
- Meanwhile, mix ingredients under the avocado salsa heading together in a bowl and set aside.
- Remove chicken from the marinade and grill for 5 minutes per side, then remove from heat. Sprinkle cilantro overtop, then serve chicken overtop of cooked rice. Top with avocado salsa, and enjoy!
Skillet instructions
- Add everything under the chicken heading to a zip top bag or baking dish, mixing well to combine. Let chicken marinate for at least 15 minutes and up to 24 hours.
- Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed. When rice is done, stir in lime juice and cilantro.
- Meanwhile, mix ingredients under the avocado salsa heading together in a bowl and set aside.
- Heat a large skillet over med-high heat. Add chicken and half the marinade to the skillet, sauteeing for 5 minutes per side. Remove from heat. Sprinkle cilantro overtop, then serve chicken overtop of cooked rice. Top with avocado salsa, and enjoy!
Notes
Nutrition
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Comments & Reviews
Debbie says
My whole family loved it. Nothing was left. Next time have to double the recipe.
Taylor Stinson says
I’m so happy you enjoyed!
Kim says
Rice directions are unclear, when is the cilantro and lime added?
Taylor Stinson says
Sorry about that, you stir in the lime juice and cilantro at the end when the rice is done cooking. I have updated the instructions to reflect that.