Description
A flavorful grilled chicken dish with a zesty cilantro-lime rice and fresh avocado salsa.
Ingredients
Scale
- 1–1/2 pounds boneless, skinless chicken breasts
- 1/3 cup fresh cilantro (packed)
- 2 teaspoons minced garlic (3 to 4 garlic cloves)
- 2 large navel oranges (1 teaspoon zest; 1/2 cup juice)
- 2 large limes (1/4 cup juice)
- 1–1/2 teaspoons dried oregano
- 1–1/2 teaspoons cumin
- 2 tablespoons fresh mint leaves (lightly packed)
- 1/3 cup olive oil
- Salt and pepper
- 1/3 cup chopped red onion
- 1 cara cara orange
- 1 navel orange (or tangelo; peeled, segmented, and diced)
- 1 clove garlic (minced)
- 1/4 cup fresh cilantro (finely chopped)
- 1 large avocado (peeled, pit removed, and diced)
- 1 large lime
- 1 small jalapeno (optional, finely diced)
- 1 cup white rice (or brown rice)
- 2 cups chicken stock (or broth)
Instructions
- Trim the fat and slice large breasts in half widthwise. Pound chicken to even thickness (ensures the best grilling!). Place in a large resealable plastic bag.
- For the marinade: place the cilantro leaves, minced garlic, 1 tsp orange zest, 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, dried oregano flakes, cumin, 1 tsp salt, 1/2 tsp pepper, and mint in a food processor. Cover and pulse until finely chopped. Drizzle in the olive oil and pulse until just combined. Reserve 1/3 cup marinade and set aside.
- Pour remaining marinade over chicken, knead to coat, and refrigerate for at least 1 hour up to 12 hours.
- Lightly oil the grill grate and grill the marinated chicken for 10–12 minutes, turning as needed until juices run clear and internal temperature is 165°F. Brush with reserved marinade while cooking.
- Tent with foil and allow chicken to rest for 5 minutes before slicing/chopping.
- For the cilantro-lime rice: Combine rice, chicken stock, and minced garlic in a pot over high heat. Once boiling, reduce heat, cover with a lid, and cook until rice is tender and no liquid remains. Stir in optional lime juice and chopped cilantro; season to taste.
- For the salsa: Soak chopped red onion in cold water. Zest 1 orange and segment cara cara and navel oranges. Dice the segments and mix with garlic, orange zest, cilantro, diced avocado, lime zest, lime juice, jalapeno (if using), salt, and pepper. Drain red onion and mix into salsa.
- In separate bowls, layer the cilantro-lime rice, grilled chicken, and citrus avocado salsa. Top with lime wedges and fresh cilantro as desired.
Notes
- Optional additions: You can customize the salsa with other available exotic fruits or herbs.
- For best results, let the chicken marinate overnight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg