20-Minute Cilantro Chicken, Rice, and Beans
User Reviews
5
20-Minute Cilantro Chicken, Rice, and Beans
Description
The recipe begins with creating a bright cilantro sauce by blending cilantro leaves, green onions, olive oil, lime juice, salt, pepper, and optional cayenne to an emulsified consistency. This sauce is used to coat bite-sized pieces of seasoned chicken breast cooked in a skillet. The chicken simmers briefly with the sauce, allowing flavors to meld. The dish is complemented by Spanish rice and rinsed black beans, with diced tomatoes adding fresh texture and sweetness.
The lively, green sauce provides a fresh herbal character balanced by citrus and mild heat, highlighting the tender chicken. Using pre-cooked rice simplifies preparation, making this a practical meal option. The recipe notes emphasize the need for a generous amount of cilantro to ensure the sauce’s flavor and color. The dish offers a balanced, approachable combination of components suitable for a quick, flavorful meal.
Prepared food can be stored airtight in the refrigerator for up to five days. Over time, the cilantro sauce may oxidize, slightly altering the color without changing the taste.
Ingredients
- 2 cups cilantro leaves one extra-large or two medium/average bunches, tightly packed, fresh
- 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 black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste
- 1 to 1.25 pounds chicken breast diced into bite sized pieces, boneless, skinless
- salt for seasoning chicken
- black pepper for seasoning chicken
- rice I used Spanish rice, precooked, one 8.8-ounce package
- black beans drained and rinsed (I used low-salt, canned
- 1 tomato diced small (I used Roma, or 2 medium
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
- Use about two bunches of cilantro to yield enough sauce for full flavor and proper consistency.
- Store the prepared dish airtight in the fridge for up to five days; cilantro color may darken but flavor remains.
- Pre-cooked Spanish rice and canned black beans simplify the cooking process.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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