Description
A flavorful and easy dish featuring marinated chicken served over rice with a vibrant green sauce.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- Salt and pepper (to taste)
- Juice of 1 lime
- 1 cup fresh cilantro
- 1 jalapeño (seeds removed)
- 1 clove garlic
- ½ cup olive oil
- Juice of 1 lime
- Salt and pepper (to taste)
- 2 cups white rice
- 4 cups chicken broth
- Optional add-ins: peas, corn, or diced veggies
Instructions
- In a bowl, whisk together olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice. Toss the chicken in the mixture until coated.
- In a food processor, blend cilantro, jalapeño, garlic, olive oil, lime juice, salt, and pepper until smooth. Adjust seasoning if needed.
- Heat a skillet over medium-high heat. Cook the marinated chicken for about 7-8 minutes per side until internal temperature reaches 165°F.
- In another pot, bring chicken broth to a boil and add the rice. Cover and simmer for about 20 minutes, then fluff with a fork.
- Serve the chicken atop the rice and drizzle with green sauce. Garnish with cilantro or a lime wedge if desired.
Notes
For meal prep, cook extra chicken for use in salads or wraps later in the week. Customize the green sauce by swapping cilantro for parsley or adding avocado for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking, Blending
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg