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Four cilantro lime chicken cutlets on a plate, each topped with avocado salsa.
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5 from 9 votes

Cilantro Lime Chicken and Rice {Best Marinade}

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 479kcal
Author: Taylor Stinson

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 reserve some for topping at the end

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, but reserving some fresh cilantro on the side for topping after, 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, but reserving some fresh cilantro on the side for topping after, 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

Try making this chicken with mango salsa if you don’t have any avocado on hand.
Serve with a side of steamed or roasted veggies instead of rice for a low-carb option.
Store the leftovers in the fridge for 3-5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Freeze this cilantro lime chicken raw in the marinade or cooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

Nutrition

Calories: 479kcal | Carbohydrates: 49g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1038mg | Potassium: 785mg | Fiber: 5g | Sugar: 6g | Vitamin A: 359IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 1mg