I buy limes by the bulk since they’re used in so many different recipes. This Cilantro-Lime Chicken uses both the zest and the juice so it’s really flavorful. Just remember not to overcook it so the chicken will remain nice & juicy!
…is an easy and very tasty week night entree!
2 boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
2 tablespoons Goya Recaito Culantro Base
2 limes (1 zest & juice, 1 juice)
Lay the chicken breasts in a shallow dish. Drizzle with extra virgin olive oil on both sides. Add the Goya Recaito and the zest of the lime. Squeeze the juice of one lime on the chicken – toss to coat and allow to marinate while the skillet is getting hot. Heat a cast iron skillet on high heat for a few minutes until it’s nice a hot. Place the marinated chicken in the hot skillet and sear 1 minute; lower heat and cook an additional 4-5 minutes. Adjust the heat to high and flip chicken over. Sear 1 minute; lower heat and cook an additional 4-5 minutes just until the chicken is no longer pink. Remove from the skillet and allow to rest for a minute to redistribute the juices. To serve: platter & squeeze with the juice from the second lime.
Visit our Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest and don’t forget our Fabulous Fare Sisters Cookbook is now available as an ebook on Amazon! Come join us in our food adventure!