I love a one pot dish. Less mess, less to clean. So keep it simple and stop there I tell myself. But alas, I always have to go an extra step. Why not make an avocado cilantro dressing to garnish this chicken with? You could make a double batch of the dressing and save the extra for your salads. If you are going to give yourself extra things to clean, might as well make it worth your while. Plus you have half an avocado left to use. Just saying….
- 2-4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 cup uncooked white rice
- 2 teaspoons garlic, minced
- 2 cups chicken stock (or broth)
- 1/3 cup chopped cilantro, reserve a teaspoon for garnish
- juice of 2 limes
- 1/2 avocado
- 1/4 cup plain Greek yogurt
- 1/2 cup water
- 1 cup cilantro leaves and stems
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon of lime juice
- Be sure to use a covered skillet for this recipe. Melt butter over medium high heat. Once butter is melted, add chicken and cook 2 minutes on each side until lightly browned. Transfer to a plate and set aside.
- Add rice and garlic to skillet and stir for 1-2 minutes until garlic is fragrant.
- Add chicken stock, cilantro and lime juice. Stir until combined.
- Place chicken breasts on top of the rice mixture. Cover skillet with lid and reduce heat to medium low. Cook for 25 minutes until chicken and rice is fully cooked and liquid is absorbed.
- While the chicken breasts and rice are cooking, prepare your dressing.
- Add all dressing ingredients to your food processor or blender.
- Pulse until smooth. Add more water or lime juice if needed.
- When chicken and rice are ready, drizzle dressing over chicken and sprinkle with reserved cilantro. Dress with sliced limes for more flair.