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Grilled chicken breasts on a bed of seasoned rice, garnished with cilantro and lemon wedges.
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One Pan Cilantro Lime Chicken and Cilantro Rice

You will just need one skillet to make this dinner and it will be ready within 30 minutes. Juicy and tender cilantro lime chicken paired with a soft buttery cilantro rice.
Course dinner, entree, Main Course
Cuisine Mexican-inspired
Keyword chicken, cilantro, cilantro lime, cilantro lime chicken with cilantro rice, cilantro rice, rice
Prep Time 5 minutes
Cook Time 20 minutes
marinate 15 minutes
Servings 4 servings
Calories 366kcal
Author Paula

Ingredients

Cilantro Lime Chicken

Cilantro Rice

  • 1 ½ cups (13.22 oz | 375 g) rice uncooked
  • 1 tablespoon butter unsalted
  • 1 teaspoon garlic minced
  • ½ cup (0.35oz | 10g) cilantro chopped
  • 3 cups (23.36 fluid oz | 750 ml) chicken broth

Instructions

  • Heat your oven to 350℉
    Ingredients for a dish include raw chicken breasts, bowls of rice, garlic, limes, cilantro, spices, olive oil, broth, butter, honey, salt, and pepper arranged on a countertop.
  • Pat chicken dry with paper towels. Place them on a plate. Combine the other ingredients in a small bowl.
    A clear bowl containing a mixed herb and spice marinade with a spoon, placed on a light countertop. Nearby are two whole limes and a small bunch of cilantro with roots attached.
  • Brush chicken with and marinate for 15 minutes. Heat a non-stick skillet on medium-high heat. Add oil to pan and sear chicken on each side for 6 to 7 minutes. Remove, place in an ovenproof dish and keep warm in the oven.
    A white bowl filled with raw chicken breasts marinating in a seasoned liquid with green herbs on a light grey countertop.
  • Place the same skillet back on the stove and heat on medium heat. Add rice, butter, garlic and cilantro. Stir and pour in the chicken broth. Bring to a simmer on medium heat. Decrease the heat to low, cover, and allow to cook for 10-12 minutes (or for the amount of time listed on the rice package) until the rice is cooked and tender.
    Cooked rice with herbs in a black frying pan on a light gray countertop.
  • Uncover and stir with a fork. Turn off the heat. Place chicken on the rice and garnish with lime and cilantro, if desired.
  • Serve immediately. Store any leftovers in an airtight container in the fridge for no more than 3 days.

Nutrition

Calories: 366kcal | Carbohydrates: 68g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 701mg | Potassium: 334mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2434IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg
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