Cilantro Chicken
Try my flavorful Lebanese Cilantro Chicken with a garlic and lemon marinade. It's an easy way to cook chicken breast and great for quick dinners, and freezer and meal prep friendly!
Servings: 4 servings
Ingredients
- ¼ cup 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 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.
Freezing Instructions: 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.
Nutrition
Calories: 165kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 425mg | Potassium: 444mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
