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Baked Cilantro-Lime Chicken and Rice

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  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Total Time: 9 hours
  • Yield: Serves 4

Ingredients

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For the Marinade:

  • 4 boneless, skinless chicken breasts
  • 3/4 cup olive oil
  • 1 cup fresh Cilantro leaves, chopped
  • 3 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Casserole:

  • 1 1/2 cups uncooked rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup chopped Cilantro
  • 2 tablespoons lime juice
  • 2 cloves minced garlic
  • 2 teaspoons sugar
  • salt and pepper
  • 1 cup chunky salsa, medium or hot
  • 8 ounces Monterrey Jack cheese, shredded
  • Additional chopped Cilantro and lime slices for garnish

Instructions

  1. Combine marinade ingredients in a large resealable plastic bag and add chicken breasts. Marinate the chicken in the refrigerator for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F.
  3. Combine rice, chicken broth, Cilantro, lime juice, garlic, sugar, salt, and pepper in the bottom of a large,shallow baking dish. (9x13 or larger works well.) Top with chicken breasts. Discard leftover marinade.
  5. Cover with aluminum foil. Bake 40-45 minutes or until rice is tender and chicken is cooked through, stirring rice halfway through cooking time.
  6. Spread salsa over the chicken, and top with Monterrey Jack cheese.
  7. Return to oven, uncovered, until cheese has melted, about 5 minutes.
  9. Serve immediately.

Notes

Serve with tortilla chips and salsa.

Find it online: https://kitchenjoyblog.com/baked-cilantro-lime-chicken-and-rice/