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How To make Chicken Breasts with Green Coriander(Cilantro)
2 Boneless chicken breasts
1 bn Baby carrots
1 bn Coriander (cilantro)
2 tb Best quality olive oil
1 t Lemon juice
Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices.
How To make Chicken Breasts with Green Coriander(Cilantro)'s Videos
Juicy and Tender Grilled Chicken Breast with a Delicious Cilantro and Lime Marinade
Ingredients
▢8 Boneless skinless chicken breasts about 2 lbs.
Marinade:
▢2/3 bunch fresh cilantro
▢zest of 1 lime
▢3 Tbsp lime juice about 2 limes
▢3 cloves garlic chopped
▢1 tsp salt
▢1 tsp black pepper
▢2 tbsp olive oil
Optional Garnishes:
▢Cilantro leaves
▢Lime wedges
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Grilled Lemon Cilantro Chicken | Grilled Lemon Coriander Chicken
Grilled Lemon Cilantro chicken is one of the most easiest and fastest recipes using chicken breasts. It is healthy as it requires very less oil. It can be cooked on a stove top grill or even on a bbq grill. This super moist and juicy Lemon Cilantro Chicken breast can be served with rice, sweet potatoes, mashed potatoes, or your favorite veggies tossed in some butter, salt and pepper.
Ingredients:
Chicken Breasts - 4
Cilantro - 1/2 Cup
Lemon Juice - 1/4 Cup
Olive Oil - 1 tbsp
Soya Sauce - 1 tbsp
-Salt - 1/2 tsp
Pepper - 1/4 tsp
Garlic Cloves - 4 to 6
Music: bensound.com
Grilled Cilantro Lime Chicken Thighs
These juicy, tender Cilantro Lime Chicken thighs are marinated in a zesty, bold marinade of cilantro, cumin, lime juice, and garlic and then grilled to perfection. With all the fresh flavors, this makes for a quick and tasty meal for Summer cookouts.
Full Recipe:
#shorts #cilantrolimechickenthighs #easychickenrecipe #chickenthighs
GRILLED CILANTRO LIME CHICKEN
Simple, fresh, and delicious, this Grilled Cilantro Lime Chicken packs a zesty punch! Boneless skinless chicken breasts are covered in a light and flavorful herby marinade, with garlic, fresh cilantro, and lime. Grilled to perfection, perfect for summer!
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Ingredients
* 8 Boneless skinless chicken breasts about 2 lbs.
Marinade:
* 2/3 bunch fresh cilantro
* zest of 1 lime
* 3 Tbsp lime juice about 2 limes
* 3 cloves garlic chopped
* 1 tsp ground coriander
* 1 tsp salt
* 1 tsp black pepper
* 2 tbsp olive oil
Optional Garnishes:
* Cilantro leaves
* Lime wedges
Instructions
* Combine all the marinade ingredients to a blender or food processor and pulse until it forms a smooth mixture.
* Add chicken breast to a large freezer-safe sealable bag, followed by the marinade. Press the air out of the bag and seal it tightly. Now gently press to the marinade around the chicken cutlets to coat well.
* Allow it to marinate in the refrigerator for at least 1 hour to overnight. Marinating overnight will enhance the juiciness and flavor of the chicken.
* Next, brush the grill or a heavy-bottomed pan with some oil and heat over medium-high heat. Place the marinated chicken breast onto the hot grill.
* Grill without moving them around, about 5 minutes on each side, or until charred and cooked through.
* Garnish with fresh cilantro leaves and serve with lime wedges if desired.
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Cilantro Lime Chicken Thighs | 30-Minute Dinner Recipe
These quick and easy Cilantro Lime Chicken Thighs are incredibly flavorful and make dinner time a breeze. During the short 15-minute marinating time you can prep all your sides and dinner is on the table in just half an hour. You will want to file this under favorite family dinner recipes.
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Boneless Chicken Breast Recipe (Cilantro Lemon) -- The Frugal Chef
This boneless chicken breast recipe is extremely easy and very flavorful. It is also low in calories and has no gluten. We are going to marinate it in lemon juice first and then finish it up in a cilantro sauce. Absolutely delish!
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Serves six
2 whole chicken breasts -- halved and butterflied
1 lemon – juiced
1 TBS unsalted butter
1 TBS olive oil
1 small white onion – chopped
2 garlic cloves – minced
1 tsp. oregano
1/2 tsp. cumin
2 large handfuls of fresh cilantro leaves with stems – chopped
1 cup chicken stock
Salt & Pepper
Place the butterflied chicken breast in between two pieces pf plastic wrap and pound to make them of even thickness. Add salt, pepper and lemon juice to both sides and place them in a glass container. Cover the container with plastic and refrigerate for one hour.
Melt the butter and olive oil in a large skillet and brown the chicken on both sides. Remove on to a plate and set aside. Cut the fillets in half.
Add the onion and garlic to the pan and cook stirring and scraping the brown bits on the bottom. Add the oregano and cumin and mix well. Cook for about four to five minutes.
Place the cilantro in a blender and add the cooked onions and the chicken stock. Blend until you have an even paste.
Return the chicken to the pan and add the cilantro sauce. Wash out the blender with about 1/2 cup water. Taste for salt and adjust and add black pepper. Mix everything and cook the chicken for five minutes. Flip and cook for another five minutes. Serve with rice or mashed potatoes.
CALORIES 289.50; FAT 10.20 grs (sat 3.15; mono 4.38; poly 1.64); PROTEIN 40.10 grs ; FIBER 0.91 grs; CARBS 7.54 grs; CHOLESTEROL 110.63 mg; IRON 1.92 mg; SODIUM 543.19 mg; CALCIUM 45.66 mg
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