CREAMY CILANTRO LIME DRESSING
This recipe is similar to one that we enjoy at our favorite fast food salad place. We also use this as a dip for chicken nuggets. If dressing is too thick, thin it with a little milk.
Provided by missD43
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 3.9 g, Cholesterol 9.3 mg, Fat 17.7 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 347.7 mg, Sugar 1.6 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 CREMA
Steps:
- In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
- Use at once or cover and refrigerate for up to 2 days.
CREAMY CILANTRO LIME SAUCE WITH CHICKEN
This chicken pasta dish takes the flavors of Mexico and the flavors or Italy and combines them to make a Creamy Cilantro Lime Sauce with Chicken that is out of this world amazing!
Categories All Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Prepare your noodles according to the directions on the box.
- While your noodles are cooking, heat your olive oil in a large sauce pan with high sides over medium to high heat.(I used my chicken fry pan)
- Cook your chicken until it's browned on all sides, and no longer pink.
- Remove from the pan, and set aside.
- Add the garlic, lime juice, and chicken broth to the pan, and scrap any yummy bits from the bottom left from the chicken.
- Add in the lime zest, heavy cream, and milk.
- Bring it almost to a boil, and add the cheese, stirring to combine and help it melt.
- Add the cilantro, reserving 1/2 to sprinkle on the tops of the dishes before serving.
- Add the cooked chicken and pasta.
- Toss to coat.
- Serve hot. Spinkle with additional parm cheese and cilantro.
Nutrition Facts : Calories 323 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 185 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMY CILANTRO LIME CHICKEN
This Cilantro Lime Chicken is a creamy low carb and gluten free dish perfect for any night of the week!
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.
- In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.
- Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.
- Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
- Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.
- Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
- Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
- Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 320 kcal, Carbohydrate 4 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 112 mg, Sugar 2 g, UnsaturatedFat 9 g
CREAMY CILANTRO LIME CHICKEN TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, sour cream, lime, fresh cilantro, garlic, olive oil, salt, pico de gallo, corn tortillas
Provided by Joey Firoben
Categories Appetizers
Yield 4 tacos
Number Of Ingredients 9
Steps:
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the garlic and sauté until fragrant, about 30 seconds.
- Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
- Stir in the cilantro and immediately remove from heat.
- Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
CILANTRO LIME CHICKEN
This creamy cilantro lime chicken is a tasty one pot dish that tastes great over rice. Not spicy, but full of flavor and juicy chicken breasts make this a dish the whole family can enjoy.
Provided by NicoleDurham
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Warm your skillet and the olive oil over medium or medium-high heat.
- Slice your chicken breasts in half down the middle, lengthwise, so that they are long and thin/flat.
- Season both sides of the chicken with a sprinkling of salt and pepper.
- Place the chicken in the warm skillet and cook until the bottoms are golden brown (about 5 minutes). Flip and repeat.
- When the chicken is fully cooked and registers 165F degrees on an instant read thermometer, remove the chicken from the pan and set them aside on a plate. Cover them with a lid, foil, or something to prevent drying out.
- Add the onions to the used skillet and stir with a wooden spoon until the onion is caramelized (a golden brown color).
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Add in the water, lime juice, cilantro and red pepper flakes. Bring to a boil. Let boil for about 5 minutes to get the flavors to combine. Stir well to deglaze the pan.
- While it's boiling prepare your cornstarch slurry by mixing the cornstarch and water in a separate bowl until completely dissolved.
- Whisk in the cream while stirring constantly and add your cornstarch slurry. Stir for about a minute more for the sauce to thicken.
- Once thickened, remove from heat. Add the chicken back to the pan and add more cilantro over the top as a garnish. Serve and enjoy.
Nutrition Facts : ServingSize 4 g, Calories 241 kcal, Carbohydrate 4.4 g, Protein 30.9 g, Fat 10.6 g, SaturatedFat 1.8 g, Cholesterol 99.3 mg, Sodium 654.9 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 7.2 g
EASY CILANTRO LIME CHICKEN RECIPE
Feed a crowd or make freezer meals. You decide! This cilantro lime chicken is as versatile as it is delicious.
Provided by ShelfCooking.com
Categories Main Course
Time 2h35m
Number Of Ingredients 6
Steps:
- Wash the cilantro, cut it off the stems, and chop it up in a food processor. Add lime to taste. We suggest two tablespoons, but you can use more or less if you'd like!
- Add olive oil and continue to blend until you end up with a thick marinade. If you need to add more olive oil, you can! If you like a little kick, add a pinch of red pepper flakes.
- Once you have a thick puree, divide your marinade in half. Apply one-half of the mixture to your chicken breasts, store in a bag or airtight container, and marinate for two hours.
- Preheat oven to 400°F.
- Remove chicken from the refrigerator, place in an oven-safe dish, and add the remaining marinade to the top. Bake for 25 minutes, or until juices run clear.
- Dice or shred and serve in tacos or the dish of your choice. Enjoy!
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
CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING
This Cilantro Lime Chicken Taco Salad is flavor/texture heaven! This Cilantro Lime Chicken Taco Salad is bursting with tender, juicy chicken, all your favorite fiestalicious salad fixings including crunchy, salty tortilla chips and the zesty, sweet and the tangy Creamy Baja Catalina Dressing is out of this world delicious! You won't be able to stop munching this Cilantro Lime Chicken Taco Salad!
Provided by Jen
Time 25m
Number Of Ingredients 14
Steps:
- Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
- Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
- To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
CHICKEN WITH CILANTRO-LIME CREAM SAUCE
The chicken in this recipe is flavored with a spicy seasoning blend then topped with a light, creamy sauce made with fresh lime juice, cilantro, and cream.
Provided by Lynne Webb
Categories Chicken
Time 30m
Number Of Ingredients 18
Steps:
- If your chicken breasts have tenderloins attached, remove them and reserve for another use.
- Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
- In a shallow dish (a pie plate works well), combine the flour with 1-1/2 tablespoons of the seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce.
- Dredge each chicken breast in the flour mixture, shaking off the excess.
- Coat the bottom of a large, heavy skillet with vegetable oil and place over medium-high heat.
- Add the chicken in a single layer and cook until lightly browned and cooked through, 2-1/2 to 3 minutes per side. Transfer to a serving plate and cover loosely with foil to keep warm.
- Add the chicken broth and sugar to the pan and stir until the sugar dissolves.
- Add the lime juice, green onions, and remaining seasoning blend.
- Continue cooking for about 1 minute, just until the scallions soften slightly. Whisk in the cream until blended, then stir in the cilantro.
- Spoon the sauce over the chicken and garnish with lime slices if desired. Serve immediately.
Nutrition Facts : Calories 493 kcal, Carbohydrate 19 g, Protein 68 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 193 mg, Sodium 170 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
CREAMY CILANTRO CHICKEN WITH A KICK
This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!
Provided by NANCHE30
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
- Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
- Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
- Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
- Place chicken onto a serving plate, and pour the sauce over it to serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g
LIME CILANTRO RICE
This cilantro lime rice is easy and delicious! Great with salmon, chicken, or turkey tacos.
Provided by Chris Beth S
Categories Rice Side Dishes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan. Stir in rice and butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Just before serving, add cilantro, lime juice, and lime zest.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 28.5 mg, Sugar 0.6 g
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- In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
- Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.
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- Place a large, nonstick pan over medium-high heat with olive oil and butter. Squeeze lime juice over chicken, season with salt, pepper, onion powder, and garlic powder. Rubbing in with your fingers.
- Once the butter has melted, add the chicken to the pan. Fry each breast until golden on each side, approximately 3-4 minutes per side. The internal temperature should reach 165 degrees F. Time will be dependent on how thickly cut your chicken is. Transfer to a plate and cover to keep warm.
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- Season both sides of chicken with salt and pepper, then add to skillet and cook through, 6 to 8 minutes per side.
- Transfer to a plate. Reduce heat to medium and add garlic to pan. (If the skillet is looking dry, add another tablespoon oil.) Cook until fragrant, about 1 minute.
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- Heat a skillet to medium high heat and add olive oil. In a shallow bowl combine chili powder, cumin, paprika, and pepper. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.
- Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add heavy cream, cilantro, and cornstarch and water and mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
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- In a large plastic ziplock bag, add the lime juice, avocado oil, oregano, green onion, fresh cilantro, garlic, chili powder, salt and pepper. Close the bag, shake well, then add the chicken breasts.
- Put the quinoa, chicken broth, garlic, butter, salt, pepper and green chilies in a rice cooker and turn on the white rice setting.
- Put the avocado, Greek yogurt, lime juice, cayenne pepper and salt into a blender, and blend until smooth.
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