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.
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CILANTRO-LIME GRILLED CHICKEN
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
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
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
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
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
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
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
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
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
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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