Cilantro Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinade Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
165 kcal
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Course
Main Course, Dinner
Cilantro Chicken
Description
This recipe starts by combining chopped cilantro, minced garlic, lemon juice, olive oil, salt, black pepper, and crushed red pepper to form a vibrant marinade. Chicken cutlets are tossed in this marinade for at least 30 minutes to absorb the flavors.
The marinated chicken is then pan-cooked over medium-high heat, first on one side without disturbance to develop a nice sear, then flipped to cook through. The result is a juicy chicken with a bright, slightly spicy, herbaceous character from the cilantro and lemon.
Fresh cilantro added as a garnish reinforces the fresh herbal flavor. This dish pairs well with simple side dishes where the fresh, zesty qualities of the marinade can stand out.
Leftover chicken stores well refrigerated and reheats evenly in a pan. The marinated chicken can be frozen before or after cooking, offering flexibility for meal planning. Thin cutlets encourage quick, even cooking and prevent burning of the cilantro.
Ingredients
- ¼ cup cilantro plus more for garnish, chopped
- 2 garlic minced, cloves
- 2 tablespoons lemon juice
- 1 tablespoon olive oil divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pounds chicken cutlet
Instructions
- Place the cilantro, garlic, lemon juice, olive oil, salt, pepper and crushed red pepper in a large bowl and stir to combine.
- Add the chicken and toss to combine. Allow to marinate for 30 minutes or up to 2 hours.
- When ready to cook, heat a large non-stick skillet on medium-high heat. Add the chicken to the pan and cook for 4 minutes, undisturbed. Flip and cook until the chicken is cooked through, 4-5 more minutes.
- Serve with more fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator and reheat over medium heat in a skillet until warm.
- Chicken can be frozen with the marinade for up to four months; thaw overnight in the refrigerator before cooking.
- Use thin chicken cutlets for even cooking; pounding them to uniform thickness helps avoid burning the cilantro.
- Some browning of cilantro during cooking is normal and does not affect flavor negatively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 425mg | 18% |
| Potassium | 444mg | 9% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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