Cilantro Lime Chicken And Zucchini Recipes

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CILANTRO LIME CHICKEN WITH ZUCCHINI AND SPINACH



Cilantro Lime Chicken with Zucchini and Spinach image

If you are looking for a new clean eating dinner choice, this Cilantro Lime Chicken with Zucchini and Spinach is fabulous and very quick to make.

Provided by Sherri Hagymas

Categories     Main Course

Time 20m

Number Of Ingredients 11

2 TBSP of coconut oil or olive oil (divided)
3 large zucchini
1 pound chicken breasts (boneless skinless, cut into 1" pieces)
1/2 tsp cumin
2 cloves garlic (minced)
1/4 tsp ground black pepper
2 tbsp lime juice
1 cup fresh baby spinach
3/4 cup cilantro (chopped)
1/2 cup of corn (optional)
1/3 cup of great northern beans (optional)

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.

Nutrition Facts : Calories 255 kcal, Carbohydrate 13 g, Protein 28 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 159 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ZUCCHINI NOODLES WITH CHICKEN, CILANTRO AND LIME



Zucchini Noodles with Chicken, Cilantro and Lime image

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

Provided by Olena Osipov

Categories     Dinner

Time 20m

Number Of Ingredients 9

3 large zucchini
1.5 lbs boneless & skinless chicken breasts (cut into 1" pieces)
1/2 tsp cumin
1 tsp salt (divided)
Ground black pepper (to taste)
2 tsp any small hot pepper/jalapeño or to taste (seeded and minced (leave seeds in for very hot version))
1 medium or 1/2 large lime (juice of)
3/4 cup cilantro (chopped)
Cooking spray

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.

Nutrition Facts : ServingSize 2 cups, Calories 223 kcal, Sugar 4 g, Sodium 660 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 38 g, Cholesterol 109 mg

CILANTRO-LIME CHICKEN AND ZUCCHINI



CILANTRO-LIME CHICKEN AND ZUCCHINI image

Categories     Chicken

Yield 4

Number Of Ingredients 9

 4 bone-in, skin-on, chicken thighs
 1 large lime
 2 Tbsp. chopped fresh cilantro
 1 Tbsp. ground coriander
 1 tsp. ground cumin
 2 tsp. sea salt
 1/2 tsp. freshly ground black pepper
 3 Tbsp. extra virgin olive oil
 Zucchini-as many as you w

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



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

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

ZUCCHINI NOODLES WITH CILANTRO LIME CHICKEN RECIPE



Zucchini Noodles with Cilantro Lime Chicken Recipe image

Provided by Malooga

Number Of Ingredients 10

3 medium zucchini (about 1 1/2 pounds)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
1/2 teaspoon cumin
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes
2 teaspoons seeded, minced jalapeño
Juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

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



Cilantro-Lime Chicken image

As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! -Mari Smith, Ashburn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 10

2 teaspoons chili powder
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon cayenne pepper
6 bone-in chicken thighs (about 2-1/4 pounds)
1/3 cup lime juice (about 3 limes)
1 tablespoon olive oil
1/2 cup fresh cilantro leaves
5 garlic cloves, halved

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.

Nutrition Facts : Calories 253 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 390mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH



Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch image

My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant! Don't let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica :) Prep time is marinating time

Provided by Leslie

Categories     Chicken Breast

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 21

1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless skinless chicken breast halves
1 tablespoon olive oil
1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated parmesan cheese
8 cherry tomatoes, quartered
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter
1/2 cup chopped fresh cilantro
3 garlic cloves, minced
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream
1 bunch green onion, thinly sliced

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 :).

Nutrition Facts : Calories 1316.4, Fat 75.7, SaturatedFat 31.8, Cholesterol 213.8, Sodium 780, Carbohydrate 106, Fiber 8.1, Sugar 11.7, Protein 51

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SOUTHWESTERN CILANTRO LIME CHICKEN THIGHS I EASY DINNER RECIPE
2021-03-01 Set a large cast iron skillet over medium-high heat. Heat it until hot. Add the chicken thighs to the skillet - be careful, they will sizzle - discard the remaining marinade. Cook the thighs for 5 minutes, or until nicely browned on the bottom; flip and continue to cook for 6 to 8 more minutes, or until cooked through.
From diethood.com
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CILANTRO LIME CHICKEN WITH ZUCCHINI NOODLES - GETACTIVELACROSSE.ORG
2017-05-15 Add remaining oil and zucchini noodles and sauté an additional 1-2 minutes, until zucchini starts to soften. Add chicken mixture back in the skillet with zucchini noodles and stir in lime zest and juice and cilantro. Taste and adjust seasoning, if necessary. Serve.
From getactivelacrosse.org
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Top Asked Questions

What is cilantro lime chicken?
Cilantro lime chicken is packed with bold flavors and makes for a quick and easy weeknight dinner! Just a handful of ingredients – lime, cilantro, garlic, cumin, chili powder and honey – turn humble chicken thighs (or breasts) into an amazingly delicious and easy main course. It’s no secret that I love the vibrant flavors of Mexican food.
How to cook chicken and zucchini noodles?
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.
What is the recipe for chicken and zucchini chicken casserole?
Ingredients 3 large zucchini 1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces 1/2 tsp cumin 1 tsp salt, divided Ground black pepper, to taste 2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version) 1 medium or 1/2 large lime, juice of 3/4 cup cilantro, chopped
What can I do with zucchini?
Just to name a few! Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes. I sautéed chicken until golden brown, then added a bit of cumin for that Mexican flavour and set aside. My zucchini noodles were ready to go in the pan for just 1.5 minutes, that’s all it takes.

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