Description
This refreshing dish features grilled chicken marinated with citrus and herbs, served with cilantro-lime rice and a vibrant avocado salsa.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1/3 cup fresh cilantro (packed)
- 2 teaspoons minced garlic (3 to 4 garlic cloves)
- 2 large navel oranges (1 teaspoon zest; 1/2 cup juice)
- 2 large limes (1/4 cup juice)
- 1.5 teaspoons dried oregano
- 1.5 teaspoons cumin
- 2 tablespoons fresh mint leaves (lightly packed)
- 1/3 cup olive oil
- to taste Salt and pepper
- 1/3 cup chopped red onion
- 1 cara cara orange
- 1 navel orange (or tangelo; peeled, segmented, and diced)
- 1 clove garlic (minced)
- 1/4 cup fresh cilantro (finely chopped)
- 1 large avocado (peeled, pit removed, and diced)
- 1 large lime
- 1 small jalapeno (optional, finely diced)
- 1 cup white rice (or brown rice)
- 2 cups chicken stock (or broth)
Instructions
- Trim the fat and slice large breasts in half widthwise. Pound chicken to even thickness. Place in a large resealable plastic bag.
- For the marinade: place the cilantro leaves, minced garlic, orange zest, orange juice, lime juice, dried oregano, cumin, salt, pepper, and mint in a food processor. Cover and pulse until finely chopped. Drizzle in the olive oil and pulse until just combined. Reserve 1/3 cup of this marinade and set aside.
- Pour remaining marinade over chicken, knead to coat, and refrigerate for at least 1 hour up to 12 hours.
- Lightly oil the grill grate and grill the marinated chicken for 10–12 minutes, turning as needed, or until juices run clear and internal temperature is 165°F, brushing with reserved marinade as you cook.
- Tent the chicken with foil and allow to rest for 5 minutes before slicing/chopping.
- For cilantro-lime rice: combine rice, chicken stock, and minced garlic in a pot over high heat. Once boiling, reduce heat, cover, and cook until rice is done. Stir in lime juice and chopped cilantro.
- For the salsa: Finely chop the red onion and soak in cold water. Zest one of the oranges; peel, segment, and dice the cara cara and navel oranges. In a bowl, combine onions, garlic, orange zest, chopped cilantro, diced avocado, lime zest, lime juice, jalapeno (if using), salt, and pepper.
- In separate bowls, layer cilantro-lime rice, grilled chicken, and citrus avocado salsa. Top with fresh lime wedges and cilantro as desired.
- Enjoy immediately!
Notes
- Optional additions: Add your favorite veggies to the salsa for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg