This one-pot Cilantro Lime Chicken recipe is tossed with rice and nutrient-dense veggies, making it the perfect healthy weeknight dinner. Topped with fresh cilantro, avocado, and/or jalapenos, it’s a protein-packed meal the whole family will love.
Why make this recipe?
We absolutely love the cilantro-lime pairing in this house. From chicken marinade to salad dressing, it’s hard to go wrong with these flavors. The only thing better? One-pot dish that combines the flavor of Cilantro Lime Chicken with a complete meal of rice and vegetables.
Still don’t believe it? Here are three more reasons to make this Cilantro Lime Chicken recipe!
- Just need a pan – that’s right! Keep utensils to a minimum as you only need one pan (or pot).
- Balance of nutrients – The protein in the chicken, the carbs in the rice, and the delicious nutrients in the vegetables make for a complete meal.
- Easy customization – This Cilantro Lime Sauce can be served with a number of different options, including swapping it out for boneless, skinless chicken breasts or your favorite veggies.
Required raw materials
- olive oil – For cooking chicken.
- Boneless skinless chicken thighs – See notes below for instructions on swapping chicken parts.
- Green peppers and green beans – My go-to vegetable for this Cilantro Lime Chicken recipe.
- Garlic cloves + onions – Aromatics added to Cilantro Lime Chicken Marinade
- fresh coriander leaves – You’ll want to use a whole bunch of them.
- chicken soup – Any type of broth or stock can be used, even water.
- Fresh lime juice and zest – Use whole lime
- spices – Cumin, salt and pepper to taste
- white rice – I like to use white basmati rice or jasmine rice. Don’t use brown rice.
- Optional ingredients: Fresh cilantro leaves, avocado, jalapeno (spices)
How to Make Cilantro Lime Chicken and Rice
Time required: 35 minutes
- boiled chicken
Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add chicken to pan, sprinkle with salt and pepper, and brown on both sides (about 3 minutes per side). No need to cook all the way. Remove chicken from pan and set aside.
- Boil vegetables
Add bell peppers and green beans to pan and cook for 3 minutes.
- Make Cilantro Lime Sauce
Combine garlic cloves, onion, cilantro, chicken broth, lime zest + juice, cumin, salt and pepper in a blender and blend until smooth.
- Add rice + cook
Add the rice to the pan with the vegetables and pour the sauce mixture over the top. Bring mixture to boil. Once boiling, reduce the heat to a simmer, place the browned chicken on top and add them to the rice. Immediately cover the pot or skillet and cook for 20-25 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through.
Easy interchange + substitution
- Use chicken breast – You can easily swap out chicken breasts for drumsticks. You can also use bone-in chicken thighs, but note that you’ll need to roast them a little longer since they take longer to cook.
- add some spice – Add jalapeños to the blender to increase the heat, or sprinkle some red pepper flakes over the bowl afterwards.
- Swap vegetables – I like to use bell peppers and green beans, but you can add any veggies of your choice. Peas, corn and even leafy greens are all good choices.
- Use lemon instead of lime – You can easily use fresh lemon juice and zest in place of the lime if you like the flavor.
Don’t use brown rice
I know it’s tempting to use brown rice, but cooking it too long will make your chicken dry and your vegetables soggy. Just eat white rice!
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in the microwave or stovetop.
Freezer instructions: Place leftovers in a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on stovetop or microwave.
More One Pot Chicken Recipes:
One Pot Cilantro Lime Chicken Rice
This one-pot Cilantro Lime Chicken recipe is tossed with rice and nutrient-dense veggies, making it the perfect healthy weeknight dinner. Topped with fresh cilantro, avocado, and/or jalapeños, it’s a protein-packed meal the whole family will love.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- total time: 35 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: chef
- diet: gluten free
- 1 tablespoon olive oil
- 1.5 lb boneless skinless chicken thighs
- salt+pepper
- 1 bell pepper, Remove seeds + slice
- 8 ounce green beans, Trim and cut ends 1inch long pieces
- 2 garlic cloves
- 1 small white onions (or 1/2 big)
- 1 A bunch of fresh cilantro, thick end removed
- 2 cups chicken soup
- 1 lime, Passionate + juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon Salt
- pinch black pepper
- 1 cup White basmati rice or jasmine rice
- Optional toppings: avocado, more cilantro leaves, jalapenos
- Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon olive oil.
- Add chicken to pan, sprinkle with salt and pepper, and brown on both sides (about 3 minutes per side). No need to cook all the way.
- Remove chicken from pan and set aside.
- Add bell peppers and green beans to pot and cook for 3 minutes.
- Combine garlic cloves, onion, cilantro, chicken broth, lime zest + juice, cumin, salt and pepper in a blender and blend until smooth.
- Add the rice to the pan with the vegetables and pour the sauce mixture over the top. Bring mixture to boil.
- Once boiling, reduce the heat to a simmer, place the browned chicken on top and add them to the rice.
- Immediately cover the pot or skillet and cook for 20-25 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through.
- Divide into bowls and top with desired ingredients.
