Cilantrochimichurrishrimporchickenrice Recipes

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CILANTRO CHIMICHURRI SHRIMP OR CHICKEN & RICE

A Rice to the Rescue contest winning recipe. The recipe doesn't call to season with salt the shrimp/chicken, but I would.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Cilantro Chimichurri Shrimp or Chicken & Rice image

Steps:

  • Preheat grill or broiler.
  • Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil (4 tablespoons), salt and pepper in food processor; process until fine texture; set aside.
  • Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.
  • Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.

Nutrition Facts : Calories 420.7, Fat 21.8, SaturatedFat 3, Cholesterol 143.2, Sodium 1084, Carbohydrate 35.6, Fiber 0.8, Sugar 0.4, Protein 18.9

1 cup lightly packed cilantro leaf
2 red jalapeno chiles, seeded
2 garlic cloves, peeled
2 -3 tablespoons red wine vinegar
6 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 lb medium shrimp, peeled and deveined or 1 lb chicken tenders
3 cups hot cooked long-grain rice

CILANTRO GRILLED CHICKEN BREAST

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19



Cilantro Grilled Chicken Breast image

Steps:

  • Preheat a grill or grill pan over high heat.
  • Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
  • Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
  • In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine

CILANTRO CHICKEN AND RICE

I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

Provided by JENNIFERK2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 17



Cilantro Chicken and Rice image

Steps:

  • Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
  • Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g

¼ cup olive oil
8 skinless, boneless chicken breast halves
½ cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
¾ cup coarsely chopped fresh cilantro
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper

CILANTRO LIME CHICKEN & VEGGIE RICE MEAL PREP RECIPE BY TASTY

Here's what you need: oil, boneless, skinless chicken breast, salt, pepper, lime, fresh cilantro, red bell pepper, red onion, garlic, riced cauliflower, corn, chili powder, black beans, lime

Provided by Crystal Hatch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14



Cilantro Lime Chicken & Veggie Rice Meal Prep Recipe by Tasty image

Steps:

  • Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
  • Add lime juice and cilantro. Stir to combine. Remove chicken from pan, place on a plate, and set aside.
  • Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
  • Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
  • Distribute black beans, chicken, and cauliflower mixture evenly between 4 containers. Top with a wedge of lime.
  • This meal prep can be refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 35 grams, Fat 12 grams, Fiber 10 grams, Protein 44 grams, Sugar 6 grams

oil, of your preference, to taste
1 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
1 lime, juiced
⅓ cup fresh cilantro, minced
1 red bell pepper, diced
½ red onion, diced
2 cloves garlic, minced
1 bag riced cauliflower
1 cup corn, steamed
½ teaspoon chili powder, optional
1 can black beans, rinsed and drained, optional
lime, cut into wedges, optional

CHIMICHURRI CHICKEN

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10



Chimichurri Chicken image

Steps:

  • Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
  • Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
  • Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
  • Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
  • Serve with remaining chimichurri spooned over top.

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro

Provided by Melissa Boyajian

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13



One-Pot Cilantro Lime Chicken & Rice Recipe by Tasty image

Steps:

  • In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
  • Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
  • Add garlic and cook for an additional minute.
  • Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
  • Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
  • Add chicken back to the pot. Add cilantro and combine.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams

1 lb boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 yellow onion, diced
2 poblano peppers, chopped
2 cloves garlic cloves, minced
2 ½ cups low-sodium chicken broth
1 lime, juiced
14 ½ oz canned cooked black beans, rinsed and drained
2 diced tomatoes
1 ½ cups jasmine rice, uncooked, rinsed
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons cilantro, chopped

CREAMY CILANTRO CHICKEN

Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.

Provided by Michelle Zaretzky

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 11



Creamy Cilantro Chicken image

Steps:

  • Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
  • Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
  • Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g

6 thin skinless, boneless chicken breasts
1 tablespoon Cajun seasoning, divided
salt and ground black pepper to taste
2 tablespoons olive oil
4 green onions, sliced
1 red bell pepper, sliced
2 cups chicken broth
¼ cup dry white wine
¾ cup heavy cream
½ cup halved cherry tomatoes
½ cup chopped cilantro

CILANTRO CHICKEN AND RICE

I came up with this recipe to try and use an abundance of cilantro from my garden. Don't let the long ingredients list scare you - it's easy and the whole meal is one pan.

Provided by JenniferK2

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17



Cilantro Chicken and Rice image

Steps:

  • Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
  • Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender.
  • Pour in chicken broth. Mix in remaining ingredients. Bring to a boil.
  • Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 464, Fat 10.1, SaturatedFat 1.7, Cholesterol 68.4, Sodium 977.7, Carbohydrate 53.8, Fiber 12.6, Sugar 8.4, Protein 41.9

1/4 cup olive oil
8 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 cups chicken broth
1 (10 ounce) package yellow rice mix
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can green chili peppers, diced, drained
3/4 cup fresh cilantro, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper

CILANTRO CHICKEN

Our family would eat Mexican food every day if we could, and this recipe is a favorite! Chicken breasts stay moist and tender topped with salsa, cilantro and cheese.-Juline Goelzer, Arroyo Grande, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Cilantro Chicken image

Steps:

  • In a shallow bowl, combine the lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased 11x7-in. baking dish. , Bake, uncovered, at 350° for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 332 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

2 tablespoons lime juice
2 tablespoons canola oil
1 teaspoon honey
4 boneless skinless chicken breast halves (1 pound)
1 cup finely crushed tortilla chips
1 jar (16 ounces) salsa
2 tablespoons minced fresh cilantro
1/3 cup shredded Monterey Jack cheese

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From cleanfoodcrush.com


10 BEST CILANTRO LIME RICE WITH CHICKEN RECIPES - YUMMLY
One Pot Soy-Glazed Chicken with Cilantro Lime Rice McCormick. ground pepper, lime, grapeseed oil, less sodium soy sauce, McCormick Garlic Powder and 6 more.
From yummly.com


CILANTRO CHIMICHURRI
Liver love time. The liver is the ultimate multitasker in our body that is often overlooked and unsupported. Detoxification is its primary function of the liver, essential for healing, preventive and optimal health. Chelation is a type of detoxification in which the liver removes heavy metals from the our bloodstream. My favorite way to support the process of chelation is the natural way ...
From functionalnutritionofidaho.com


CHICKEN AND RICE WITH CREAMY CILANTRO SAUCE RECIPE
Make a roux by melting butter in stock pot. Add flour and cook for just a minute. Slowly whisk in broth. You'll want to just a little broth at a time and whisk it in well so it stays smooth. There's nothing worse than lumpy sauce. Once all the broth is stirred into the roux, add milk. Add cilantro, salt, and pepper.
From schneiderpeeps.com


CHICKEN AND CILANTRO BITES RECIPE | EPICURIOUS
Step 4. Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over …
From epicurious.com


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