20-Minute Cilantro Chicken, Rice, and Beans
User Reviews
5.0
15 reviews
Excellent
20-Minute Cilantro Chicken, Rice, and Beans
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The cilantro chicken is juicy, loaded with flavor, and along with the rice and beans and you'll be SATISFIED for hours! Bonus: it's a 20-minute meal!
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Ingredients
- 2 cups tightly packed fresh cilantro leaves one extra-large or two medium/average bunches*
- 2 green onions trimmed and roughly chopped
- 6 tablespoons olive oil divided (or as needed)
- 2 tablespoons lime juice
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- 1 to 1.25 pounds boneless skinless chicken breast diced into bite sized pieces
- salt and pepper for seasoning chicken
- one 8.8-ounce package precooked rice I used Spanish rice
- one 15-ounce can black beans drained and rinsed (I used low-salt)
- 1 or 2 medium tomatoes diced small (I used Roma)
Instructions
- To the canister of a food processor fitted with the S-blade, add the cilantro, green onions, about 4 tablespoons olive oil, lime juice, salt, pepper, optional cayenne pepper, and mix on high speed until cilantro and green onions are broken down and mixture is emulsified.
- If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle about 1/3 cup cilantro sauce over the chicken, stir to coat evenly, and simmer gently for about 2 minutes; reserve remaining sauce for serving.
- Remove the chicken from the skillet and evenly divide the chicken, rice, beans, and tomatoes between the serving bowls.
- Add additional cilantro sauce over the rice, beans, or tomatoes if desired.
Notes
- *Note: You need more cilantro than you think to make the cilantro sauce, likely 2 bunches if you are buying average-sized bunches from the grocery store. I find that organic cilantro comes in a bigger bunch in my area and I can get away with one but better to grab 2 to be safe. All those fluffy leaves pulverize down to nearly nothing in the food processor.
- Recipe will keep airtight in the fridge for up to 5 days, noting the cilantro will oxidize as time passes but the color does not effect taste.
Nutrition Information
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Serving
1
Calories
707kcal
(35%)
Carbohydrates
49g
(16%)
Protein
61g
(122%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
22g
Cholesterol
140mg
(47%)
Sodium
1184mg
(49%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 707kcal | 35% |
| Carbohydrates | 49g | 16% |
| Protein | 61g | 122% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 140mg | 47% |
| Sodium | 1184mg | 49% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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