Cilantro Chicken

5 from 25 votes

Enjoy flavorful Marinated Lebanese Cilantro Chicken with garlic and lemon. Perfect for quick dinners, and freezer and meal prep friendly!

Course Dinner, Entree, Main Course

Cuisine American, Lebanese

Diet Diabetic, Low Calorie, Low Fat

Prep Time 5

Cook Time 10

Marinade Time 1

Total Time 1 15

Servings servings

Calories 165kcal

Author Yumna Jawad

Equipment

Ingredients

¼ cup finely chopped cilantro plus more for garnish
2 garlic cloves minced
2 tablespoons lemon juice
1 tablespoon olive oil divided
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
1 pounds chicken breast cutlets

Instructions

Place the cilantro, garlic, lemon juice, olive oil, salt, pepper and crushed red pepper in a large bowl and stir to combine.
Add the chicken and toss to combine. Allow to marinate for 30 minutes or up to 2 hours.
When ready to cook, heat a large non-stick skillet on medium-high heat. Add the chicken to the pan and cook for 4 minutes, undisturbed. Flip and cook until the chicken is cooked through, 4-5 more minutes.
Serve with more fresh cilantro, if desired.

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator. When ready to eat, reheat in a skillet over medium heat until warmed through.

To freeze the chicken, you have the option to do it before or after cooking. If you choose to freeze before cooking, simply put the chicken and marinade in a freezer-safe bag and freeze for up to four months. When you're ready to cook, allow it to thaw overnight in the fridge before cooking as usual.

Tips:

Make sure to use thin chicken cutlets. If needed, you can tenderize the chicken with a mallet to ensure they are all thin and even in thickness. This will help them cook quickly without burning the cilantro.

Don't worry if the cilantro browns. Herbs can be so sensitive to heat, so usually, I add them at the end of cooking proteins. However, the fresh cilantro in this skillet chicken recipe is what gives it so much flavor. A little browning is totally normal as long as the cilantro doesn't turn black.

Nutrition