Lemon-Cilantro Chicken Recipe
Daily Value: 51%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||24µg||6%|
|Fatty acids, total monounsaturated||61g||0%|
|Fatty acids, total polyunsaturated||10g||0%|
Exclusive from The Daily Meal
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!
- 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
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.
Adapted from "Kitchenability 101" by Nisa Burns (Kitchenability Press, 2012)Servings: 2
Special Designations: Kid-friendly, Healthy
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