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20-Minute Cilantro Chicken, Rice, and Beans
5 from 15 votes

20-Minute Cilantro Chicken, Rice, and Beans

This 20-Minute Cilantro Chicken, Rice, and Beans combines diced chicken breast with a vibrant cilantro-based sauce made by blending fresh cilantro, green onions, olive oil, and lime juice. Cooked chicken is coated with this emulsified sauce and simmered briefly, then served alongside Spanish rice and black beans with diced tomatoes. The dish offers fresh, herbaceous flavors and a balanced combination of protein, grains, and legumes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 707 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the chicken from the skillet and evenly divide the chicken, rice, beans, and tomatoes between the serving bowls.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 707

% 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.