Cilantro Lime Chicken and Rice with Avocado and Tomatoes

| April 8, 2013 | 10 Comments

Cilantro Lime Chicken and Rice

“You haven’t planned a dinner in a while,” my husband said recently as I stirred a bolognese sauce on the stove. Though I’d planned on making bolognese for dinner that day, I recognized the truth in the statement. Even though I’ve never been big on meal planning, I have always been a plan-ahead girl when it comes to dinner — ready with an answer for the ubiquitous question: “What’s for dinner?” Until I wasn’t.

Suddenly, I never seemed to know what we’d be eating. And it kind of drove me a little batty since every evening I ended up in a mad dash to figure it out at the last minute. Not fun.

Oddly enough, Shawn commented it on that just as I re-found my ability to plan ahead for meals. (I say that with great relief — this was a part of me that I needed to reclaim.)

Moreover, I’ve been making some creative dinners that the kids are really into. Like Cilantro Lime Chicken and Rice with Avocado and Tomatoes. The kids loved this — and so did my cousins, who were the happy recipients of a dinner delivery recently.

Cilantro Lime Marinade

Cilantro and lime is one of those flavor combination that just works. The combination of the citrus, the fresh cilantro and a little garlic makes an amazing marinade for the chicken here. Then the rice is tossed with lime zest (flavor without the acid!) and more cilantro. Once the chicken is broiled to juicy perfection, it’s all served with creamy avocado slices and sweet tomatoes.

Perfect. Easy. Ready.

Cilantro Lime Chicken and Rice

 You just have to try this. Trust me.

Cilantro Lime Chicken and Rice with Avocado and Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 4

Cilantro Lime Chicken and Rice with Avocado and Tomatoes

Ingredients

1 lime, zested and juiced (divided)
1/4 cup extra virgin olive oil
2/3 cup minced fresh cilantro, divided
Salt and pepper, to taste
1 clove garlic, crushed
1 1/2 lb chicken (4 breast halves)
1 cup rice, prepared
1 avocado, pitted, peeled and sliced
1 cup grape tomatoes, halved

Directions

  1. In a large bowl, whisk together the lime juice, olive oil, 1/3 cup cilantro, salt, pepper and garlic. Add the chicken, cover and chill for about 1 hour to marinate.
  2. Once the chicken is all marinated, place on a broiling rack set over a pan. Broil on high for 8 minutes, then flip and broil for an additional 8-10 minutes, until cooked through. Let sit for 10 minutes.
  3. While the chicken is resting, stir together the rice, lime zest and remaining 1/3 cup of cilantro. Season well with salt and pepper.
  4. Divide the rice evenly among four plates. Place one chicken breast on each plate with 1/4 of the avocado slices and 1/4 of the tomatoes.
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Category: dinner, Poultry, Recipes, rice

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (10)

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  1. Angie says:

    Wow, this looks so good!

  2. Debra says:

    This looks so refreshing. Perfect for spring. Thanks for sharing. I’m trying to expand my weeknight meals, I think I’ve fallen into a rut.

  3. Sarah,
    This looks delicious, and I think it’s great that the whole family enjoyed it.
    I always say I never plan dinners ahead of time during the CSA season because I never know what will show up in Wednesday’s crate, but apparently in the winter, off season for my CSA, I stayed out of the habit of planning meals.
    I probably should think about getting back into the habit, though the season will start back up next month . . . so I’ll probably wing it as usual.

    Thanks for sharing a pretty and healthy meal!

    • Thanks, Kirsten!! During CSA season, I do a lot of playing it by ear too — but I have to admit it almost always starts with a loose plan. For instance, maybe I will plan on shrimp and veggie pasta but the veggies will depend on what we get in the basket. Or things like that. But I also work closely with the farm we go to, so I have the unfair advantage of always having a good idea of what we’re getting. It was a lot harder to plan back when the CSA share was a constant surprise :)

  4. Oh yum … that sounds like a flavor combination we all would love! It would be so delicious grilled as well. Can’t wait to try it, Sarah!

  5. Karen says:

    Made this last night and added a couple of boneless pork chops with the chicken. Cooked on the George Forman grill. Wonderful flavor. The rice was so good I could have made a meal of it. My favorite recipes are one that use just a few good ingredients and let those shine. This delivers it all. Thanks Sarah.

  6. Robin says:

    I made this a couple of months ago. This is one of my favorite dishes ever. The chicken was so moist and had such good flavor and the rice was so good with it. I have been into avocados lately and those and the grape tomatoes really set this dinner. I am writing my grocery list for tomorrow and picking up the stuff to make this again. I can’t wait to have it again!

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