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- 4 boneless, skinless chicken thighs - 1 cup basmati rice - 2 cups chicken broth - 1/4 cup fresh cilantro, chopped - 3 tablespoons lime juice - Zest of 1 lime - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1/2 teaspoon chili powder (optional) - Salt and pepper to taste When I prepare Zesty Cilantro Lime Chicken with Rice, I focus on fresh ingredients. The main stars are chicken thighs, basmati rice, and chicken broth. Chicken thighs stay juicy and tender, making them great for this dish. For flavor, I always reach for fresh cilantro, lime juice, and lime zest. The bright citrus notes from the lime wake up all the flavors. I also add olive oil to keep the chicken moist while it cooks. Next, I love spices. Minced garlic, ground cumin, and paprika bring warmth and depth. If you want heat, sprinkle in chili powder. Salt and pepper finish the dish perfectly. Each ingredient plays a vital role. They combine to create a meal that's not just tasty but also vibrant and fresh. You can feel good about serving this dish, knowing it's packed with flavor and nutrition. {{ingredient_image_1}} To make the marinade, mix lime juice, lime zest, minced garlic, cumin, paprika, chili powder, salt, and pepper in a bowl. The lime adds bright flavor. Coat the chicken thighs well in this mixture. Let them marinate for at least 30 minutes. For more flavor, marinate for up to 2 hours in the fridge. Start by rinsing the basmati rice under cold water. Rinse until the water runs clear to remove excess starch. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, cover, and lower the heat. Cook for about 15-20 minutes. The rice is done when it absorbs the broth and is tender. Let it sit for 5 minutes, then fluff with a fork. Heat olive oil in a large skillet over medium-high heat. Take the chicken from the marinade and place it in the skillet. Cook for 5-7 minutes on each side. Look for a golden crust. Use a meat thermometer to check the doneness; it should reach 165°F (75°C). After cooking, let the chicken rest a few minutes before slicing. In the cooked rice, add the chopped cilantro. Stir gently to mix. On each plate, serve a scoop of cilantro lime rice. Top with sliced chicken and garnish with extra cilantro and lime wedges. To get the best taste, marinate your chicken for at least 30 minutes. If you want more flavor, let it sit in the fridge for up to 2 hours. Using fresh spices makes a big difference. Fresh cilantro and lime really boost the taste. Dried spices can work, but fresh gives a bright flavor. For the best rice, use a 1:2 ratio of rice to chicken broth. This means for 1 cup of basmati rice, use 2 cups of broth. After cooking, let your rice rest for 5 minutes. Then fluff it with a fork. This makes the grains light and separate. To keep chicken juicy, avoid cooking it too long. Aim for a golden crust without drying it out. Cook each side for 5-7 minutes until the inside reaches 165°F (75°C). You can also grill or bake the chicken for a different taste. Grilling adds a nice char, while baking keeps it moist. Pro Tips Marinate Longer for Flavor: For a more intense flavor, marinate the chicken for up to 2 hours. This allows the spices and lime to penetrate the meat better. Fluff Your Rice: After cooking, let the rice sit covered for a few minutes before fluffing it with a fork. This helps to separate the grains and enhances the texture. Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Garnish for Freshness: Always garnish with fresh cilantro and lime wedges just before serving for a burst of freshness and color on your plate. {{image_2}} You can swap chicken thighs for chicken breast. Chicken breast is leaner. It cooks faster, so watch it closely. If you want a plant-based option, use tofu. Tofu absorbs flavors well. Press it to remove excess water before marinating. For a twist, try quinoa instead of rice. Quinoa is high in protein and cooks quickly. You can also use cauliflower rice. It’s low in carbs and adds a fresh crunch. Cook it lightly to keep its texture. Adding veggies boosts nutrition and color. Try bell peppers, zucchini, or corn. Chop them small for even cooking. Sauté them with the chicken for a tasty mix. You can also steam veggies separately. This keeps them crisp and vibrant. Store your leftover zesty cilantro lime chicken with rice in an airtight container. Make sure to let it cool first. This helps preserve flavor and moisture. The dish will stay fresh in the fridge for up to three days. You can freeze this dish for longer storage. Divide it into single portions in freezer-safe containers. Label them with the date. When you're ready to eat, thaw it in the fridge overnight. For reheating, use your microwave or heat on the stove until hot. This way, your meal keeps its tasty flavors! Yes, you can use chicken breast. Chicken breast cooks faster than thighs. It takes about 4-6 minutes per side. Thighs have more fat and stay juicy. Breasts might dry out if overcooked. Keep an eye on the internal temperature. Aim for 165°F (75°C) to ensure safety. To add heat, use more chili powder. You can also add diced jalapeños. For a milder touch, try fresh pepper flakes. A dash of hot sauce works well, too. These options enhance flavor without losing the zesty lime taste. Pair this dish with simple sides. A fresh salad is a great choice. You could also serve grilled veggies. Corn on the cob adds a sweet touch. For more carbs, consider warm tortillas or a side of beans. These options round out the meal perfectly. This dish brings together rich flavors and nutritious ingredients. We explored the key components, like chicken thighs and basmati rice, to create a satisfying meal. With proper marination and cooking techniques, you achieve juicy chicken and fluffy rice. Don't hesitate to try variations with other proteins or veggies. Store your leftovers right for future enjoyment. Enjoy cooking and sharing this delicious meal!

Zesty Cilantro Lime Chicken with Rice

A flavorful dish featuring marinated chicken thighs served over cilantro lime rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 0.25 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • 1 unit zest of 1 lime
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon chili powder (optional for extra heat)
  • to taste salt and pepper
  • for serving lime wedges

Instructions
 

  • In a bowl, combine the lime juice, lime zest, minced garlic, ground cumin, paprika, chili powder (if using), salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes (or up to 2 hours for more flavor) in the refrigerator.
  • Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  • In a large skillet, heat the olive oil over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for 5-7 minutes on each side until the chicken is cooked through and has a nice golden crust. The internal temperature should reach 165°F (75°C).
  • Once the chicken is cooked, let it rest for a few minutes before slicing it. Add the chopped cilantro to the cooked rice and stir gently to combine.
  • On each plate, serve a generous scoop of the cilantro lime rice topped with sliced chicken. Garnish with additional cilantro and lime wedges on the side for squeezing.

Notes

For extra heat, add chili powder to the marinade.
Keyword chicken, cilantro, lime, rice