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….
INGREDIENTS:
- 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
DRESSING INGREDIENTS:
- 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
DIRECTIONS:
- 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.
This looks yummy! I have to try this ones 🙂
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Thank you, Roberta! I hope you enjoy it as much as I did. 🙂
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I’m always looking for a new way to use boneless skinless chicken breasts and your dish looks and sounds great Joann; love all the flavors you’ve got going on in here. Awesome job!
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Thank you, Jess! 🙂
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That dressing is already making my mouth water Joann; so tangy. Here in Australia we call cilantro – parsley (I am sure it’s the same??), Hope you are having a lovely weekend.
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Hi Sue!
In the states we have two types of parsley, Italian and curly. Cilantro here is probably what you call coriander over there. Totally different in taste than parsley. I hope you try the dressing. It’s a favorite of mine.
As always, thanks for stopping by! 🙂
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Thanks so much for letting me know. I didn’t know this.
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🙂
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Reblogged this on Retired? No one told me! and commented:
Guess what we are having for dinner? This sounds lovely 🙂
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Thanks for the reblog, Carol. Hope you enjoy this as much as we did. 🙂
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joann : happy sunday to you dear.
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Happy Sunday to you too, Rinaldo! 🙂
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I just wanna say happy birthday 🙂
I know it was on Monday 🙂
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dear joann : happy week end. ciao.
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Thank you my friend! You have a great weekend too, Rinaldo! 🙂
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I really like that the chicken breast was cooked in the stock!! It looks so juicy and moist.
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Yes, the chicken does come out very moist. Another plus for one pot cooking. 🙂
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This looks delicious – a great combination of flavourse, and looks really easy to make! Thank you for sharing!
emma @ http://www.cookingwithemmarussell.wordpress.com
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Thank you for stopping by and following, Emma! 🙂
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Que receita perfeita e esse creme de acabate ficou show. 😀
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Gracias por visitar mi blog. Lo siento mi español es limitado. 🙂
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No hay problema entiendo su español Hablo portugués brasileño. 😀
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🙂
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Wow Joann, this looks really good!😀🍴
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Why thank you! Thanks for stopping by! 🙂
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No problem.😊
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Pingback: Cilantro Lime Chicken and Rice — Joann’s Food For Thought – Three Points Fitness
Awesome post!
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Thank you for stopping by and following my blog! 🙂
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Pingback: Cilantro Lime Chicken and Rice | felisrecipes
Wooooof very yummy! !
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Thanks Anju! 🙂
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☺☺
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