Cilantro Chicken Low Carb Recipes

CILANTRO LIME CHICKEN

Cilantro Lime Chicken image

Easy Cilantro Lime Chicken with deliciously tasty marinade, low in carbs and perfect for keto, paleo, and whole30 diets.

Provided by Sheena | Noshtastic

Time 50m

Number Of Ingredients 11

Ingredients

8 Boneless skinless chicken thighs (about 2lb)
1 cup cilantro leaves, packed (measure un-chopped leaves, about 1/2 bunch)
1 tsp lime zest
1/4 cup lime juice (about 3 limes)
3 cloves garlic (chopped)
1 tsp cumin
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
cilantro leaves
lime wedges

Steps:

Add all the marinade ingredients to a blender, and pulse until smooth.
Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
Let it marinate in the fridge for 30 minutes or up to 4 hours.

Nutrition Facts : ServingSize 119 g, Calories 187 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 393 mg, Sugar 1 g, Fiber 1 g

CILANTRO GRILLED CHICKEN BREAST

Cilantro Grilled Chicken Breast image

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine

Steps:

Preheat a grill or grill pan over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

Ingredients

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

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