Quick Lime Cilantro Chicken
sillyvalentine
Posts: 460 Member
in Recipes
Boneless Chicken, 3 breasts
Limes, 3 or 4
Garlic, 4 to 6 cloves
Olive Oil
Cumin
Cayenne or Chili Powder
Cilantro, 1/4 cup, snipped
Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table.
Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster.
Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.
Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
Remove the chicken to a bowl or platter and sprinkle it with cilantro.
Info:
Serves 3. per serving
Cals 247, Carb 0, Fat 2, Pro 52
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Replies
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This looks good, thanks! I can see using this in a lettuce wrap with some tomatoes, green onions, black beans, 4-mix Mexican cheese & a tiny bit of sour cream or plain greek yogurt. Or make it into a salad with all the previous & substitute Boat House Greek Yogurt Ranch Dressing. YUM!0
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This looks delicious. I will probably try it for dinner tomorrow!0
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BUMPITY BUMP!!!
I've gotta try this!0 -
Yum0
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Bump for my feed0
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How much oil was used to make this and was it calculated into the nutritional value?0
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looks good!0
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I do this for the chicken I put in little fajitas! You can start it in a beer marinade if you have the time!
yummmm so good with a little cojita, quick pickled red onions and fresh salsa0 -
This looks delicious!!! Will be trying this recipe really soon...thank you so much for sharing!0
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Bump0
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bump0
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That looks hella delicious right now. Could be that I'm hungry.0
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Yum! It's on the menu!!!0
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That looks great! A new way for me to do my chicken chunks!0
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Looks easy peasy and yummy!0
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Looks good but i'm sure your fat totals are off!0
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Bump - looks super tasty! Thanks! :drinker:0
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How are you getting the nutrition numbers? When cooking with olive oil, are you not supposed to count it?
When I pop the ingredients into the recipe database, I get:
(I don't know how to attach a pic, so I just c/p the text)
Ingredients Calories Carbs Fat Protein Sodium Sugar
Chicken - Breast, meat only, raw, 3 breast, bone and skin removed 779 0 9 163 460 0
Limes - Raw, 3 fruit (2" dia) 60 21 0 1 4 3
Garlic - Raw, 5 clove 22 5 0 1 3 0
Oil - Olive, 2 tablespoon 239 0 27 0 1 0
Total: 1,100 26 36 165 468 3
Per Serving: 367 9 12 55 156 10 -
thank you !!!0
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How are you getting the nutrition numbers? When cooking with olive oil, are you not supposed to count it?
When I pop the ingredients into the recipe database, I get:
(I don't know how to attach a pic, so I just c/p the text)
Ingredients Calories Carbs Fat Protein Sodium Sugar
Chicken - Breast, meat only, raw, 3 breast, bone and skin removed 779 0 9 163 460 0
Limes - Raw, 3 fruit (2" dia) 60 21 0 1 4 3
Garlic - Raw, 5 clove 22 5 0 1 3 0
Oil - Olive, 2 tablespoon 239 0 27 0 1 0
Total: 1,100 26 36 165 468 3
Per Serving: 367 9 12 55 156 1
Bro! What are you talking about there are no calories in Olive Oil! ikid ikid...I said the same thing too! and if you bake the chicken it will be 10x better especially if you cook it "low and slow" yummy !!0 -
Baking can take longer than I usually have time for (not out of work til 5:30 + 45m commute home = I'd like to eat before 7p, urgh), but low & slow is definitely a snazzy way to go!
That's always my question, though - I cook almost exclusively with olive oil (butter for sauteeing mushrooms, though, and saved bacon fat for leeks, num!), but while I may put 2TB in the pan, I don't feel like I'm actually ingesting it once the food comes out.. Should I just halve whatever I use for sauteeing when I put it into the recipe calculation?
This is perhaps best suited elsewhere, so mods feel free to move.
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Looks delich!0
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Bumping for the yumminess0
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How are you getting the nutrition numbers? When cooking with olive oil, are you not supposed to count it?
When I pop the ingredients into the recipe database, I get:
(I don't know how to attach a pic, so I just c/p the text)
Ingredients Calories Carbs Fat Protein Sodium Sugar
Chicken - Breast, meat only, raw, 3 breast, bone and skin removed 779 0 9 163 460 0
Limes - Raw, 3 fruit (2" dia) 60 21 0 1 4 3
Garlic - Raw, 5 clove 22 5 0 1 3 0
Oil - Olive, 2 tablespoon 239 0 27 0 1 0
Total: 1,100 26 36 165 468 3
Per Serving: 367 9 12 55 156 1
How big are the chicken breasts you're using? Should be medium, 190g/ea
You only need ateaspoon of olive oil and there will probably be some left over that you don't eat.0 -
BUMP for later0
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Yum, thanks for sharing0
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You are eating some of it...some of what is left in the pan is juices from the chicken (read fat and water) and some of the olive oil is now on the outside of the chicken. Especially when you deglaze the pan as the recipe indicates you are pouring that oil off on to the chicken. I'd think it's best to err on the side of adding the full amount used to the recipe.0
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Baking can take longer than I usually have time for (not out of work til 5:30 + 45m commute home = I'd like to eat before 7p, urgh), but low & slow is definitely a snazzy way to go!
That's always my question, though - I cook almost exclusively with olive oil (butter for sauteeing mushrooms, though, and saved bacon fat for leeks, num!), but while I may put 2TB in the pan, I don't feel like I'm actually ingesting it once the food comes out.. Should I just halve whatever I use for sauteeing when I put it into the recipe calculation?
This is perhaps best suited elsewhere, so mods feel free to move.
If you want to get technical, you can weigh the amount of olive oil that is left in the pan and subtract it from the total amount in the recipe.
I will say this though, there is WAY more than 2 tablespoons of OO in the pan that made this particular picture.
Always count oil that you cook with in your diary. The food does soak up a good bit of the oil and is what gives it such yummy flavor.
This recipe could be used in the crockpot to omit the oil.0 -
Looks good!0
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I read quick lime as quicklime. :sick:0
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