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.

---

 

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.

Chicken Tikka Masala

I could eat Indian food several times a week and since I'm a huge fan of Chicken Tikka Masala, I found a recipe online and am sharing it with all of you.

EDITS: I didn't have a Serrano chili so I used an Anaheim pepper instead. This recipe isn't really hot, it's got flavor, but not heat ... so adjust the Cayenne and chili peppers to your liking. I also cut the chicken into one inch pieces prior to cooking instead of leaving them whole until the end. Other than the spice rub mixture not coating all the meat at first, I found no other issues by cutting them first or last. I did make half of a second serving of the spice rub and used it all. Everything came out perfect.


Ingredients:
(Servings: 4-6)


Chicken Tikka

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon table salt
• 2 lbs boneless skinless chicken breasts, trimmed of fat
• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• 2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
• 1 tablespoon fresh ginger (grated)

Masala Sauce

• 3 tablespoons vegetable oil
• 1 medium onion, diced fine (about 1 1/4 cups)
• 2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
• 2 teaspoons fresh ginger (grated)
• 1 serrano chili (fresh, ribs and seeds removed, flesh minced)
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons sugar
• 1/2 teaspoon table salt
• 2/3 cup heavy cream
• 1/4 cup fresh cilantro leaves (chopped)

Sides

• 1 cup of Basmati Rice (to 2 cups water, simmer for 20-25 minutes)
• Garlic Naan (Trader Joe's sells a 4 pack that is yummy!)
• Optional: Peas (Use the frozen, steam fresh bag. I found that the canned peas are too mushy.)

Directions:

1: FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2: FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
5. Serve with Basmati rice and Nann.