How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (75°C). To check this, use a meat thermometer inserted into the thickest part of the chicken breast. Additionally, the juices should run clear, with no pinkness remaining.

Can I make this dish in advance?

Yes, you can make the chicken and rice in advance. Marinate the chicken and cook it the day before. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat in the oven or on the stovetop.

What can I substitute for jasmine rice?

You can use other types of rice, such as basmati or long-grain rice. Quinoa is also a great substitute for a healthier option. Just adjust cooking times and liquid ratios according to the type of grain you use.

Can I adapt this recipe for different dietary restrictions?

Absolutely! To make this recipe vegetarian, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. For those on a gluten-free diet, ensure all your ingredients are certified gluten-free.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat fully before serving, either in the microwave or on the stovetop. If you plan to keep leftovers longer, consider freezing the chicken and rice.

Cilantro Lime Chicken

Ingredients

Units Scale

1/4 cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
2 boneless, skinless chicken breasts
1 cup jasmine rice
2 cups chicken broth or water
Fresh avocado, diced for serving

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Instructions

In a medium bowl, combine lime juice, olive oil, garlic, cumin, paprika, salt, black pepper, and cilantro to create the marinade.
Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with chicken broth or water.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and let simmer for about 15 minutes until all liquid is absorbed.
Fluff rice with a fork and serve alongside marinated chicken and diced avocado.
Garnish with extra cilantro and lime wedges before serving.

Notes

For added flavor, consider customizing the marinade or serving with fresh salad or grilled vegetables.

Author: Sarah Mitchell
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 300mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg