Cilantro Chicken With Zucchini Spanish Rice Recipes

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EASY CILANTRO LIME CHICKEN RECIPE



Easy Cilantro Lime Chicken Recipe image

All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

8 chicken thighs, (bone in, skin on)
Extra Virgin Olive Oil
6 garlic cloves, (roughly chopped)
1 cup dry white wine
2 limes, (juice of)
2 cups chicken broth
1 bunch cilantro, (stems removed, chopped; more for garnish)
1 to 1 1/2 tsp seasoned salt like this one
1 tsp sweet Spanish paprika,
1 tsp black pepper
1 tbsp garlic powder
1/2 tsp ground nutmeg

Steps:

  • Preheat your oven to 375 degrees F.
  • In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
  • Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
  • Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
  • Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
  • Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
  • Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

Nutrition Facts : Calories 289.5 kcal, Fat 19 g, SaturatedFat 5.1 g, Carbohydrate 5.1 g, Fiber 0.8 g, Protein 19.2 g, Cholesterol 110.7 mg, ServingSize 1 serving

CILANTRO CHICKEN WITH ZUCCHINI RICE



Cilantro Chicken With Zucchini Rice image

A flavorful chicken dish featuring zucchini Spanish rice. Easy and quick to prepare, this is perfect for busy evenings! Prep time includes marinating time for chicken.

Provided by Rottmom

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

5 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1 tablespoon fresh garlic, finely chopped
1 lb chicken breast halve, cut into thin strips
1/2 cup low-fat sour cream
2 zucchini (about 4 cups) or 2 yellow squash, medium, chopped (about 4 cups)
2 cups water
1 (5 5/8 ounce) package Spanish rice mix (I use Lipton brand)

Steps:

  • Combine 4 Tablespoons cilantro, 1 Tablespoon olive oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes.
  • Blend sour cream and remaining 1 Tablespoon cilantro in a small bowl; set aside.
  • Heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-high heat, and cook zucchini about 4 minutes or until crisp-tender, stirring occasionally.
  • Stir in water and Spanish rice mix, and bring to a boil. Reduce heat to low and simmer, covered, 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes, then stir.
  • Meanwhile, cook chicken in a large nonstick skillet over medium-high heat about 8 minutes or until chicken is thoroughly cooked.
  • Arrange chicken on top of or next to rice on serving plates. Serve with sour cream mixture and lime wedges, avocado slices, hot sauce, or whatever you like. Enjoy!

Nutrition Facts : Calories 315.1, Fat 21.1, SaturatedFat 6.2, Cholesterol 84.4, Sodium 97.2, Carbohydrate 5.4, Fiber 1.2, Sugar 1.8, Protein 25.9

CHICKEN CILANTRO



Chicken Cilantro image

Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.

Provided by Ds R.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 red onion, coarsely chopped
4 skinless, boneless chicken breast halves - chopped
1 bunch fresh cilantro, chopped
½ head garlic
⅓ cup water
1 (15.5 ounce) can hominy, drained
1 cup uncooked long grain white rice
1 cube chicken bouillon
salt to taste
¼ teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
  • Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
  • Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g

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.

SPANISH RICE WITH ZUCCHINI



Spanish Rice with Zucchini image

Provided by George D. Morrison

Categories     Garlic     Onion     Rice     Side     Bake     Quick & Easy     Wheat/Gluten-Free     Zucchini     Winter     Gourmet     California     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice

Steps:

  • Preheat oven to 350°F.
  • In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
  • Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

SPANISH RICE WITH CILANTRO



Spanish Rice with Cilantro image

Our Test Kitchen's special Spanish Rice and tomatoes seasoned with green chilies and fresh cilantro make a colorful side dish to serve with tacos for an easy, streamlined supper your family is likely to request often.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1 tablespoon butter
2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup water
3/4 cup beef broth
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
2 tablespoons minced fresh cilantro

Steps:

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes. , Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 258 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 658mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CILANTRO CHICKEN AND RICE



Cilantro Chicken and Rice image

I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

Provided by JENNIFERK2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 17

¼ cup olive oil
8 skinless, boneless chicken breast halves
½ cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
¾ cup coarsely chopped fresh cilantro
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper

Steps:

  • Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
  • Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g

CILANTRO CHICKEN



Cilantro Chicken image

This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.

Provided by cookiedog

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  • In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  • Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Nutrition Facts : Calories 191.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 429.9, Carbohydrate 7.2, Fiber 0.3, Sugar 4.6, Protein 25.5

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