Cilantro Lime Chicken

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  • 2 lbs chicken breasts skinless, boneless
  • 2 tbsp extra virgin olive oil + more for grilling
  • 2 limes zest and juice
  • ½ jalapeno seeded and minced (use ¼ for less spice)
  • 3 tbsp cilantro chopped + extra for garnish
  • 3 cloves garlic peeled and minced
  • 1 tsp raw honey
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 avocado pitted and diced
  • Place the chicken breasts between two pieces of plastic wrap or wax paper and pound to an even thickness with a mallet or a rolling pin.
  • Mix the olive oil, lime zest, lime juice, jalapeno, cilantro, garlic, honey, cumin, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes or up to overnight.
  • If you choose to grill: prepare the grill for medium-high heat. Pat chicken breasts dry with paper towels. Coat the chicken with a little bit of olive oil. Wipe the grill grates with a bit of olive oil or coconut oil. Once the grill is hot, cook chicken for 2-3 minutes on each side (over direct medium-high heat), until cooked through and juices run clear.
  • If you choose to bake: Preheat oven to 350°, place chicken breasts in an oven-proof dish and cook for 25-35 minutes (time will depend on amount and size of breasts). Breasts should be browned on the outside and juices run clear when pierced with a fork.
  • We love this over cauliflower rice! Garnish with diced avocado and a sprinkle of cilantro.
Make it your own - serve with corn tortillas, over brown rice or cauliflower rice, or with a simple side salad.
Make ahead tip: Marinate the chicken in advance and keep frozen cauliflower rice on hand to throw this meal together quickly.
Serves: 4 people