20-Minute Cilantro Chicken with Rice and Beans
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- )
- pinch cayenne pepper optional and to taste
- one extra-large or two medium/average bunches fre
- about 2 green onions trimmed and roughly chopped
- about 6 tablespoons olive oil divided or as needed
- 1 tablespoons lime juice
- 1 pounds boneless skinless chicken breast diced into bite sized pieces
- salt and pepper for seasoning chicken
- one 15-ounce can black beans drained and rinsed (i used low-salt)
- 1 medium tomatoes diced small (i used roma)
- Carbohydrate 2.25854333351538 g
- Cholesterol 87.6945248666667 mg
- Fat 1.97178762933485 g
- Fiber 0.604916686526145 g
- Protein 35.3317927443424 g
- Saturated Fat 0.514264940333506 g
- Serving Size 1 1 Serving (199g)
- Sodium 503.66638016671 mg
- Sugar 1.65362664698924 g
- Trans Fat 0.524784523667337 g
- Calories 176 calories
To the canister of a food processor fitted with the S-blade, add the cilantro, green onions, about 4 tablespoons olive oil, lime juice, salt, pepper, optional cayenne pepper, and mix on high speed until cilantro and green onions are broken down and mixture is emulsified. If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle about 1/3 cup cilantro sauce over the chicken, stir to coat evenly, and simmer gently for about 2 minutes; reserve remaining sauce for serving.Remove the chicken from the skillet and evenly divide the chicken, rice, beans, and tomatoes between the serving bowls.Add additional cilantro sauce over the rice, beans, or tomatoes if desired. Recipe will keep airtight in the fridge for up to 5 days, noting the cilantro will oxidize as time passes but the color does not effect taste.
