Cilantro Lime Chicken And Zucchini Recipes

CILANTRO LIME CHICKEN WITH ZUCCHINI AND SPINACH

Steps:

• Cut zucchini into julienne pieces or chunks or use a spiralizer or mandoline, make the zucchini noodles and set aside in a bowl.
• Heat 1 TBSP of oil in a skillet and add chicken. Saute for about 5-7 minutes until golden brown, stirring occasionally.
• Add corn, garlic, cumin and pepper and cook for another minute.
• Transfer to a bowl and set aside.
• Add the other TBSP of coconut oil or olive oil to the pan zucchini noodles. Saute for for about 2- 3 minutes, stirring frequently.
• Add the previously cooked chicken and beans and toss to heat for 1 -2 minutes
• Remove from heat and add lime juice and cilantro
• Stir gently and serve hot.

ZUCCHINI NOODLES WITH CHICKEN, CILANTRO AND LIME

Steps:

• Using a spiralizer, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.
• Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
• Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

CILANTRO-LIME CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 375 In a small bowl, combine the coriander and cumin, sea salt, and pepper. Coat the chicken with the oil and season both sides with the spice mixture. Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes. Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro. Zucchini makes a great addition to this dish - I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top...that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro. This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

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.

ZUCCHINI NOODLES WITH CILANTRO LIME CHICKEN RECIPE

Steps:

• Using a spiralizer or mandolin, make zucchini noodles and set them aside. (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles.) Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the chicken. Cook until golden brown, stirring occasionally. Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper. Cook and stir 1 more minute. Transfer to a bowl and set aside. Return the skillet to the stove on medium-high heat. Add the remaining 2 tablespoons oil, zucchini noodles, and tomatoes. Sauté for 1 minute. Remove from the heat and add the cooked chicken, remaining salt, jalapeños, lime juice, and cilantro. Stir gently and serve hot.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH

Steps:

• Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
• Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
• Preheat an oven to 425 degrees.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
• Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
• Return Cilantro Cream sauce to the stovetop and re-heat.
• Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
• If there is some extra sauce, toss it into the pasta -- it's delicious! I found I had pasta left over, so I just re-heated it for lunch the next day :).