Cilantro Lime Chicken Breasts

Ingredients

• 4chicken breast fillets
• 1lime
• 1 handfulfresh coriander
• to tastesalt
• to tastepepper

Instructions

1. 1

   Marinate the chicken

   Put the chicken fillets in a sealable food bag with the finely chopped coriander, the juice of the lime, and a pinch of salt and pepper. Marinate in the fridge for at least 30 minutes or up to 12 hours.

2. 2

   Pan-fry the fillets

   Warm a little vegetable oil, cooking spray or butter in a frying pan over medium heat. Cook the chicken until golden on one side, then turn it over and cook the other side. Keep cooking over medium heat until the chicken is cooked through.

What is cilantro lime chicken?

This is a straightforward American-style chicken main flavoured with fresh herbs and citrus. The name uses “cilantro”, the term common in American recipes; in the UK, the herb is usually called coriander.

The short marinade seasons the chicken with lime juice and chopped coriander, while pan-frying gives the outside colour without needing a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 24g protein, 2g carbs, 3g fat.

Chicken supplies most of the protein, while the lime and coriander contribute very little carbohydrate; the small amount of fat depends largely on the cooking oil, spray or butter used. Serve with vegetables and a moderate portion of rice or potatoes to make a more complete plate.

Why marinate the chicken?

Lime juice and coriander coat the surface and bring brightness to each bite. Even the minimum 30-minute rest gives the flavours time to mingle; the chicken can be left in the fridge for up to 12 hours as directed.

Get the chicken ready

Even thickness: if the fillets vary greatly in thickness, they may cook at different speeds. Flatten the thicker parts gently so the pieces are more even, taking care not to tear them.

Dry surface: lift the fillets from the marinade and let excess liquid drip off before they go into the pan. This helps them colour rather than release too much moisture.

Pan-frying for colour

Medium heat: warm the chosen cooking fat before adding the chicken. Let the first side turn golden before flipping, rather than moving the fillets around repeatedly.

Cook through: keep the heat moderate so the outside does not brown too quickly while the centre is still raw. The thickest part should reach 74°C for safe doneness.

Serving ideas

Pair the chicken with rice, potatoes or warm flatbreads, and add a vegetable side such as salad, greens or roasted vegetables. The mild, citrusy flavour also works well with beans or sweetcorn.

Timing the meal

The stated total time is 40 minutes, including a minimum 30-minute marinade. If marinating for longer, do that ahead in the fridge and cook the chicken shortly before serving.

Recipe notes & tips

• Chop the coriander finely so it spreads evenly through the marinade.
• Keep the chicken covered in the fridge while it marinates.
• Use tongs to turn the fillets without piercing them.
• Avoid crowding the pan; cook in batches if the fillets do not fit with space between them.
• Check the thickest part of a fillet with a food thermometer for doneness.

Variations

• Add garlic: mix a finely chopped clove into the marinade for extra savoury flavour.
• Add chilli: include a little chopped fresh chilli for gentle heat.
• Use lemon: swap the lime for lemon juice for a softer citrus note.
• Add cumin: season the marinade with a small pinch for a warm, earthy flavour.
• Grill the chicken: cook the marinated fillets on a preheated grill instead of in a frying pan, until cooked through.

Common mistakes to avoid

• Skipping the marinade: allow at least 30 minutes in the fridge for the lime and coriander to season the chicken.
• Cooking straight from a wet marinade: let excess liquid drip off so the fillets can brown.
• Using high heat: stay at medium heat to reduce the chance of browning the outside before the centre cooks.
• Flipping too soon: wait for the first side to turn golden before turning the fillet.
• Guessing doneness: check the thickest part and cook until it reaches 74°C.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, using a pan or microwave; add a splash of water if the chicken seems dry.

Frequently asked questions