Last updated on February 23, 2019 by Liza Hawkins
My friend Kelly’s back with another guest post.
Loving this recipe twist—thinking we need to try the guac mashers in our house.
Cheers!
Lime cilantro chicken is a simple and versatile dish that’s perfect for a busy weeknight or to feed a large crowd!
I made lime cilantro chicken for my sister-in-law’s baby shower and it was a really big hit.
I actually made it on a whim because I got nervous that the crowd would not enjoy my food choices for the party!
I was serving dainty shower food and I found out more men were expected than I realized.
So, I decided to pull out some chicken breasts and grill them to have a dish the men would enjoy more than tea “sammies.”
While it was thawing, I rummaged through the fridge and pantry and planned out this recipe.
Thankfully, it worked wonderfully!
It turned out that EVERYONE loved this dish and hardly anyone ate the tea sandwiches because they ate the chicken instead!
I made it again the other night and I ended up mixing some guacamole with mashed potatoes, that was a tasty change!
Enjoy.
Lime Cilantro Chicken
Lime cilantro chicken is a simple and versatile dish that's perfect for a busy weeknight or to feed a large crowd!
Ingredients
[b][i]For the chicken:[/i][/b]
- 3 boneless, skinless chicken breasts
- 1/4 to 1/2 cup lime vinaigrette salad dressing*
- 2 tablespoons fresh chopped cilantro
[b][i]For the guac:[/i][/b]
- 2 ripe avocados
- 1/2 shallot, diced very small
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 2 tablespoon sour cream
- 1/2 lime, juiced and slices of remaining half
Instructions
DAY OF:
For the guac:
- Seed and scoop out the bright green flesh of two avocados.
- Place in a bowl, sprinkle with salt, pepper, cumin and juice of 1/2 lime.
- Smash with a potato masher.
- Mix in diced shallot and diced clove of garlic.
- Mix in sour cream.
- Sprinkle with chopped cilantro and cover with plastic wrap, placing wrap so that it is touching the guac to keep air out. Set in fridge until ready to use.
For the chicken:
- Grill the marinated chicken or sauté in a pan until the internal temperature reaches 165°F.
- If you're using a pan, preheat it to medium-high and add 1-2 tablespoons of olive oil once it's hot.
- Place chicken in hot pan and sear on each side (about 2-3 minutes per side or until it easily pulls away from pan).
- Add a few tablespoons of water and cover pan, reduce heat and cook until temp reaches 165°F, about 10-15 minutes depending on the thickness of your chicken breasts.
- Remove from heat and let rest for at least 10 minutes. If you like juicy chicken, this step is imperative! It’s worth the wait.
- Slice chicken breast and sprinkle with chopped cilantro and remaining lime, sliced. Serve with guacamole.
