Best 4 Cilantro Lime Grilled Chicken Breast With Southwest Yellow Rice Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad: A Culinary Symphony of Bold Flavors**

Embark on a tantalizing culinary journey with our delectable Cilantro Lime Grilled Chicken Breast paired with a vibrant Southwest Yellow Rice Salad. This dynamic duo of recipes promises an explosion of flavors that will captivate your taste buds. The chicken breast, marinated in a zesty blend of cilantro, lime, garlic, and spices, is grilled to perfection, delivering a succulent and savory experience. The accompanying Southwest Yellow Rice Salad is a delightful medley of fluffy rice, sweet corn, black beans, roasted red peppers, and a tangy dressing. This healthy and flavorful salad is sure to be a hit at your next gathering. Get ready to savor the harmonious balance of tangy, spicy, and refreshing flavors in this incredible meal.

Here are our top 4 tried and tested recipes!

CILANTRO LIME CHICKEN & RICE BOWL



Cilantro Lime Chicken & Rice Bowl image

Looking for a quick and nutritious dinner? Look no further than this Cilantro Lime Chicken & Rice Bowl from Delish.com.

Time 35m

Yield 4 servings

Number Of Ingredients 22

For the rice
1 1/2 c. basmati rice
Kosher salt
1/2 c. roughly chopped fresh cilantro leaves
2 tbsp. fresh lime juice
1 tsp. olive oil
For the cilantro-lime aioli
1/4 c. mayonnaise
2 tbsp. finely chopped fresh cilantro leaves, plus more leaves for serving
1 tbsp. minced jalapeño
1 1/2 tsp. fresh lime juice
1/8 tsp. garlic powder
Kosher salt
Freshly ground black pepper
For the bowl
2 tbsp. olive oil
3 c. Tyson® Grilled & Ready® Chicken Breast Strips
2 c. frozen or fresh corn kernels
1 1/2 tsp. taco seasoning
1 (15-oz.) can black beans, drained and rinsed
1 avocado, sliced
1 1/2 c. cherry tomatoes, quartered

Steps:

  • Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
  • Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
  • Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
  • In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
  • Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
  • Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
  • Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.

CILANTRO-LIME GRILLED CHICKEN



Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

  • Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

Steps:

  • Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

SOUTHWEST CHICKEN & RICE SALAD



Southwest Chicken & Rice Salad image

Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Steps:

  • Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

Tips:

  • To make sure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a grill, you can also cook the chicken in a grill pan over medium heat.
  • The southwest yellow rice salad can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to adjust the ingredients in the rice salad to your liking. For example, you could add black beans, corn, or chopped avocado.
  • Serve the grilled chicken with the rice salad and your favorite dipping sauce, such as guacamole or sour cream.

Conclusion:

This cilantro-lime grilled chicken breast with southwest yellow rice salad is a delicious and healthy meal that is perfect for a summer cookout. The chicken is flavorful and juicy, while the rice salad is light and refreshing. This dish is sure to be a hit with your family and friends!

Related Topics