Cilantro-Lime Chicken

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!


Cilantro-Lime Chicken…

…is an easy and very tasty week night entree!



Cilantro-Lime Chicken

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.



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