Creamy Cilantro Lime Chicken

This Creamy Cilantro Lime Chicken is an easy low carb and gluten free meal perfect for any night of the week. Serve with some roasted veggies and rice for a complete meal!

Course: Main 

Cuisine: Mexican 

Servings: 4 servings

Calories: 320 kcal

Original Author: Isabel Eats

Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro, plus more for garnish

Instructions

1. Preheat oven to 375 degrees F. Use a meat tenderizer to pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. Place skillet in oven and bake for 10 to 15 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

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Nutrition Facts

Creamy Cilantro Lime Chicken

Amount Per Serving (1 /4th of recipe)

Calories 320Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Potassium 370mg11%

Total Carbohydrates 4g1%

Sugars 2g

Protein 35g70%

Vitamin A9%

Vitamin C15%

Calcium5%

Iron9%

* Percent Daily Values are based on a 2000 calorie diet.

Two-Meat Lasagna

Prep 30 mins • Cook 45 mins • Inactive 15 mins • Total 1 hour, 30 mins • Yield 8-10 very large servings

Ingredients

• 3/4 lb. lean ground beef

• 1 lb. bulk Italian ground sausage

• I box whole wheat lasagna noodles (about 14 noodles)

• 2 cups marinara sauce

• 1 cup Alfredo sauce 

• 2 ¼ cups ricotta cheese

• 24 ounces shredded mozzarella** (I used 8oz)

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. Cook lasagna noodles according to package instructions. Drain pasta and any excess water. 

3. While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.

4. Stir in pasta sauce and Alfredo sauce.

5. Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles. 

6. Spread a layer of ricotta (about ¾ cup) over the noodles. Drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.

7. Sprinkle a layer of mozzarella over top of the ricotta.

8. Repeat layers twice more.

9. Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella.

10. Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.

Notes

Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. Cooking and baking instructions remain the same.

Prep Ahead: This is the idea make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/lasagna-recipe/