Skinny Grilled Sriracha Chicken With Garlic Cilantro Rice Recipes

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SKINNY GRILLED SRIRACHA CHICKEN WITH GARLIC CILANTRO RICE



Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice image

This healthy simple dinner on a stick comes together with just a few ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 13

8 (8-inch) bamboo skewers
1 teaspoon vegetable oil
1 tablespoon Sriracha sauce
1 tablespoon gluten-free reduced-sodium soy sauce
1 teaspoon grated gingerroot
1 lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
Grilling spray
1 cup uncooked jasmine rice
1 3/4 cups water
4 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Soak skewers in water 15 minutes.
  • In medium bowl, mix oil, Sriracha sauce, soy sauce and gingerroot. Add chicken pieces; toss to coat. On each skewer, thread 4 pieces of chicken; cover and refrigerate until ready to grill.
  • In 2-quart saucepan, heat rice, 1 3/4 cups water, the garlic and salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in cilantro. Cover to keep warm.
  • Meanwhile, spray grill with grilling spray. Heat gas or charcoal grill. Place chicken skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally to cook on all sides, until chicken is no longer pink in center.
  • Serve skewers over rice with lime wedges.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 0 g, TransFat 0 g

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

SRIRACHA-SOY CHICKEN THIGH MARINADE



Sriracha-Soy Chicken Thigh Marinade image

This is a super easy marinade I use on boneless, skinless chicken thighs. If you leave them whole, grill them. If you don't have a grill, you can stir-fry them with vegetables, like celery and onion.

Provided by kwb

Categories     Marinades

Time 5m

Yield 4

Number Of Ingredients 4

½ cup soy sauce
⅓ cup Sriracha sauce
5 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • Whisk together soy sauce, Sriracha, garlic, and cilantro.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 5.8 g, Fiber 1.1 g, Protein 2.3 g, Sodium 2652.5 mg, Sugar 0.6 g

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