This ever so versatile recipe for Cilantro Lime Chicken can be served as a main protein in a dish, or you can thinly slice it and serve it in tacos!
It’s summer time, and that means we’re going to be grilling! I mean, we’re still the crazy family who grills in a foot of snow, but we grill a lot more in the summer, so expect some more grilling recipes to come! Grilling keeps the heat out of the kitchen, and it’s an extremely healthy way to cook.
I love recipes that can be cooked once and used in multiple meals, and Cilantro Lime Chicken is one of my favorites. Sometimes, like in these pictures, we serve it as is, just the chicken breast with some rice (cauliflower rice in this case), and a veggie. We’ll also serve the chicken, thinly sliced as a filling for tacos with some fresh pico de gallo, guacamole, queso fresco and cilantro. Or on a southwest salad. So, so many options!
Best of all, it’s ready in about 20 minutes!
1 lb chicken breast
½ cup cilantro, chopped
¼ cup good olive oil
2 limes, juiced
1 tbsp garlic, minced
1 shallot, minced
1 tbsp salt
½ tbsp. black pepper
1 tsp cumin
Butterfly chicken to ensure even cooking. If you need to, pound the thick parts of the breast out.
In a large ziplock bag, mix cilantro, olive oil, juice, garlic, shallots, salt, pepper and cumin. Add chicken breast and marinate at least 30 minutes.
Preheat one side of your grill to 375 degrees. Cook chicken for 5 minutes, or until browned and easy to flip. Flip chicken and move to unheated side of the grill, brush with remaining marinade. Close the lid, and let finish cooking and chicken has reached an internal temperature of 160 degrees.
Cover lightly with foil and let rest 5 minutes before serving.
Serve chicken as is, or slice thinly and serve as tacos in warmed tortillas with pico de gallo, queso fresco, and fresh chopped cilantro.