Chicken With Cilantro And Almonds Recipes

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QUICK CILANTRO CHICKEN



Quick Cilantro Chicken image

If you're a fan of cilantro, you'll definitely like this chicken dish. The cilantro adds herbal flavor, melding with the tangy lemon juice and caramelized onions. -Mary Pipkin, Melba, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
4 tablespoons butter, divided
2 large onions, sliced
1/2 cup lemon juice
1/4 cup minced fresh cilantro
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

Nutrition Facts : Calories 260 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 469mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

DELICIOUS CILANTRO CHICKEN SALAD



Delicious Cilantro Chicken Salad image

This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.

Provided by matchin

Categories     Salad

Time 1h25m

Yield 10

Number Of Ingredients 13

2 tablespoons olive oil, or more as needed
2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces
1 teaspoon garlic powder, plus more to taste
kosher salt and ground black pepper to taste
1 pinch poultry seasoning, or more to taste
1 cup chopped celery
1 cup red onion, chopped
¼ cup slivered almonds, or to taste
3 tablespoons mayonnaise, or to taste
2 squeezes lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro, or more to taste

Steps:

  • Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
  • Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
  • Cover and refrigerate for about 1 hour. Serve chilled.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g

CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH



Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish image

Categories     Sandwich     Chicken     Nut     Pepper     Poultry     Poach     Picnic     Summer     Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 12

10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread

Steps:

  • Poach chicken:
  • Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
  • Roast bell peppers:
  • Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
  • While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
  • Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

MOROCCAN CHICKEN WITH ALMOND COUSCOUS



Moroccan Chicken With Almond Couscous image

I love the combination of spices in Moroccan Cooking, and this is very similar to a dish from my favorite Moroccan restaurant. Out of Cooking Light magazine

Provided by AZRT8871

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
8 chicken thighs (about 2 pounds,skinned)
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups chicken broth, divided
12 whole pitted dates, chopped
1 tablespoon chopped fresh cilantro
3/4 cup chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°.
  • To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
  • Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
  • Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
  • To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

Nutrition Facts : Calories 487.2, Fat 24.5, SaturatedFat 6.2, Cholesterol 105.3, Sodium 552, Carbohydrate 38.5, Fiber 3.4, Sugar 11.8, Protein 28.6

CILANTRO AND CHICKEN EMPANADAS RECIPE



Cilantro and Chicken Empanadas Recipe image

Bake up this Cilantro and Chicken Empanadas Recipe and impress your guests! This easy chicken empanadas recipe features toasted almonds, grated Parmesan, fresh cilantro and parsley.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 cup fresh cilantro
1/2 cup slivered almonds, toasted
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cups shredded cooked chicken
1 egg, beaten

Steps:

  • Prepare Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken.
  • Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Flatten each to 4-inch round. Spoon about 1 heaping Tbsp. chicken mixture onto center of each round. Brush edges evenly with half the egg; fold in half. Seal edges with fork; place on parchment-covered baking sheet. Brush with remaining egg.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

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Top Asked Questions

What's the best way to make cilantro chicken?
Directions. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.
How to make healthy almond milk chicken curry?
Heat 1/2 tablespoon olive oil in a large saucepan over high heat. Add the chicken and season with salt and pepper to taste. Cook for 3-5 minutes, stirring as you cook. Once golden, remove and set aside. Add remaining 1/2 tablespoon olive oil to the saucepan and add curry paste. Stir to combine.
How to make chicken soup with cilantro and onions?
In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

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