Best 5 Cilantro Lime Grilled Chicken Breast With Southwest Yellow Rice Salad Recipes

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Indulge your taste buds with the sizzling flavor of cilantro lime grilled chicken breast harmoniously paired with a vibrant and refreshing southwest yellow rice salad. Get ready to embark on a culinary adventure where zesty cilantro and tangy lime intertwine, tantalizing your senses with a burst of zesty flavor. The succulent chicken breast, grilled to perfection, promises a tender and juicy experience, while the colorful rice salad, brimming with bell peppers, corn, and black beans, adds a delightful contrast of textures and colors. This tantalizing dish epitomizes a symphony of flavors, promising a memorable culinary experience that will leave you craving for more.

Let's cook with our recipes!

CILANTRO-LIME GRILLED CHICKEN



Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

  • Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

SOUTHWEST CHICKEN & RICE SALAD



Southwest Chicken & Rice Salad image

Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Steps:

  • Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

Steps:

  • Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

LIME GRILLED CHICKEN BREAST



Lime Grilled Chicken Breast image

This recipe came about after months of experimenting, my husband (who usually dislikes boneless, skinless chicken) finally declared it "the one." Delicious and savory chicken breast marinated with garlic, lime and cilantro, grilled to perfection, and served over rice or salad. Healthy with a south-of-the-border flair.

Provided by brandymk

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 small boneless skinless chicken breasts
1/4 cup fresh squeezed lime juice
1 tablespoon white vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh garlic (about 4 large cloves)
1 thinly sliced jalapeno (de-seed if you prefer a milder spice)
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Mix all ingredients except chicken in plastic bag.
  • Add chicken, marinate in refrigerator 4-8 hours.
  • Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
  • Slice and serve over rice or salad.
  • Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
  • Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES



Southwest Chicken Salad with Rice, Corn, and Chilies image

Categories     Salad     Chicken     Rice     Corn     Hot Pepper     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice

Steps:

  • Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
  • Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
  • Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Tips:

  • For the chicken marinade: Use freshly squeezed lime juice and chopped cilantro for the best flavor. If you don't have any cilantro on hand, you can substitute parsley.
  • Don't skip the Southwest Yellow Rice Salad: This flavorful salad is the perfect accompaniment to the grilled chicken. It's made with cooked rice, black beans, corn, red bell pepper, and a zesty vinaigrette.
  • Make sure to grill the chicken over medium-high heat: This will help to create a nice char on the outside of the chicken while keeping the inside moist and juicy.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it even more tender and flavorful.
  • Serve the chicken with your favorite dipping sauce: Some popular options include guacamole, salsa, or sour cream.

Conclusion:

This Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a summer cookout. The chicken is flavorful and juicy, and the salad is a refreshing and flavorful complement. This recipe is sure to be a hit with everyone who tries it!

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