Lemon-Cilantro Chicken Recipe


Nutrition

Cal/Serving: 949
Daily Value: 47%
Servings: 2

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat86g132%
Saturated12g61%
Trans0g0%
Carbs10g3%
Fiber3g12%
Sugars2g0%
Protein38g77%
Cholesterol111mg37%
Sodium1372mg57%
Calcium49mg5%
Magnesium57mg14%
Potassium834mg24%
Iron2mg11%
Zinc1mg8%
Vitamin A618IU12%
Vitamin C51mg85%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg12%
Niacin (B3)18mg92%
Vitamin B61mg70%
Folic Acid (B9)22µg5%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E12mg61%
Vitamin K76µg95%
Fatty acids, total monounsaturated60g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Lemon-Cilantro Chicken
Patrick Onofre

Easy and delicious — what more could you possibly want from a weeknight dinner-friendly chicken recipe? All you need are seven ingredients and a stove.

A quick marinade of olive oil, lemon juice, garlic, and cilantro infuses these chicken breasts with flavor and keeps them moist as they poach. Think you don't have time for a marinade? Think again, because the chicken only has to sit in the refrigerator for about 20-30 minutes, during which time you can prep a salad to go with dinner. It's all about multitasking!

Click here to see 15 Easy Chicken Dinner Recipes.

3
Ratings4

INGREDIENTS

  • 3/4 cup olive oil
  • 2 cloves garlic, minced
  • Juice of 3 lemons
  • 1 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 boneless, skinless chicken breasts

DIRECTIONS

Pour the olive oil into a bowl, and add the garlic and lemon juice. Toss the lemon rinds into the bowl after you squeeze them to marinate and cook with the chicken.

Add the cilantro, salt, and pepper. Place the chicken in the mixture and coat with the marinade. Cover the bowl with plastic wrap and let marinate for 20-30 minutes in the refrigerator, so the meat can absorb the flavors.

Pour the marinade with the chicken into a frying pan. Cook over low to medium heat. You are poaching the chicken, so it should just bubble at a low simmer for about 15-20 minutes.

The chicken is done when the meat turns from a translucent pink to a complete white, and pulls apart easily.

Take the meat out of the pan and place it on a cutting board. Slice the chicken diagonally, into slices about ½-inch thick. Transfer to plates and serve with sauce from the pan.

Recipe Details

Adapted from "Kitchenability 101" by Nisa Burns (Kitchenability Press, 2012)

Servings: 2
Cuisine: American
Special Designations: Kid-friendly, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human