CREAMY CILANTRO CHICKEN
Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.
Provided by Michelle Zaretzky
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g
TACO STUFFED ZUCCHINI BOATS
These Taco Stuffed Zucchini boats are one of our favorite easy dinner recipes. You can make it with fresh, or leftover taco meat from earlier in the week. They are quick to make and easy to clean up. As a bonus they are also wholesome, low carb, and gluten free!
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
- Pile 1/4 cup meat inside the trough of each zucchini and top with 2 tbsp cheese.
- Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
- Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!
Nutrition Facts : ServingSize 2 zucchini boats, Calories 294 kcal, Carbohydrate 9 g, Protein 35 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 118 mg, Sodium 485 mg, Fiber 2 g, Sugar 1 g
CREAMY CILANTRO LIME CHICKEN
Creamy Cilantro Lime Chicken recipe has seasoned chicken in a creamy, lime sauce. This effortless dinner can be cooked in a crock pot or instant pot.
Provided by Melissa Erdelac
Categories Dinner
Time 3h40m
Number Of Ingredients 14
Steps:
- Place chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.
- Sprinkle chicken with 1/4 cup cilantro and red pepper flakes. Pour in 1/2 cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.
- Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Cook for 30 additional minutes, until chicken temperature reaches 160ºF.
- Remove the lid to add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
- In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
- Turn instant pot onto SAUTE and heat 1/2 tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
- Add onion to instant pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth to the pot, scraping up browned bits with silicone spoon. Add in 1/4 cup cilantro, lime juice, lime zest, and red pepper flakes.
- Place chicken back in pressure cooker. Close lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
- Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid. Press SAUTE LOW and add cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
Nutrition Facts : Calories 216 kcal, Carbohydrate 11 g, Protein 33 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 1076 mg, Sugar 4 g, ServingSize 1 serving
LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI
Chicken over roasted zucchini with a creamy cilantro sauce is a delicious dinner idea. The lime really brings everything together. A light pasta toss is the perfect accompaniment.
Provided by Sandy Schoon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h15m
Yield 2
Number Of Ingredients 21
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.
- Preheat an oven to 425 degrees F (220 degrees C).
- 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 in a colander set in the sink. 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, arrange zucchini pieces on a baking sheet. Coat the zucchini 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.
- 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.
- Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
Nutrition Facts : Calories 1355.2 calories, Carbohydrate 111.5 g, Cholesterol 201.5 mg, Fat 81.9 g, Fiber 11.4 g, Protein 42.9 g, SaturatedFat 33.2 g, Sodium 1218.7 mg, Sugar 6.9 g
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