Cilantro Lime Chicken and Cilantro Rice

Ingredients:

For the Chicken:

4 small chicken breasts (1 lb or 453 g), skinless & boneless (or thighs)

1 tbsp extra virgin olive oil

2 medium limes, juiced

¼ cup fresh cilantro, chopped

1½ tbsp honey

½ tbsp cayenne pepper

½ tsp ground cumin

Sea salt, to taste

Ground black pepper, to taste

2 tbsp extra virgin olive oil (for cooking)

For the Rice:

1½ cups rice, uncooked (about 375 g)

1 tbsp unsalted butter

1 tsp garlic, minced

½ cup cilantro, chopped

3 cups chicken broth (750 ml)

Instructions:

Preheat your oven to 320°F (160°C). Pat the chicken dry with paper towels and place on a plate.

In a small bowl, combine lime juice, honey, cayenne, cumin, salt, and pepper. Brush the mixture over the chicken and let it marinate for 15 minutes.

Heat a non-stick skillet over medium-high heat, add oil, and sear the chicken for 6–7 minutes on each side. Transfer to an ovenproof dish and keep warm in the oven.

In the same skillet, heat butter over medium heat. Add garlic and cilantro, stirring until fragrant. Add rice and pour in chicken broth.

Bring to a simmer, reduce heat to low, cover, and cook for 10–12 minutes or until rice is tender. Fluff rice with a fork.

Place chicken on top of the rice, garnish with additional lime and cilantro if desired, and serve hot.

Nutrition (per serving):

Calories: 366kcal

Carbs: 68g

Protein: 7g

Fat: 8g