Ingredients
- 1 1/2 lbs boneless chicken breasts or thighs
- 3 cloves garlic, minced
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp olive oil
- 1 1/2 cups white rice (or quinoa/brown rice)
- 3 cups water (or coconut milk for variation)
- 1 cup fresh cilantro, packed
- 1 jalapeño (seeded for mild, whole for spicy)
- 1/4 cup olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Marinate chicken with garlic, lime juice, olive oil, salt, and pepper. Refrigerate for at least 30 minutes.
- Rinse rice until water runs clear. Cook with 2:1 water-to-rice ratio (about 15–20 minutes covered).
- In a hot skillet with olive oil, sear chicken for 5–7 minutes per side, until golden and internal temp reaches 165°F (75°C). Rest for 5 minutes.
- Blend cilantro, jalapeño, olive oil, lime juice, salt, and pepper until smooth to make the green sauce.
- Fluff rice with a fork, slice rested chicken, and plate over rice.
- Drizzle with green sauce and garnish with extra cilantro or lime wedges before serving.
Notes
- For extra richness, cook rice in coconut milk instead of water.
- Remove jalapeño seeds for less heat, or swap with a milder chili.
- Substitute cilantro with parsley or basil if needed.
- Add diced mango or pineapple to rice for a sweet-savory contrast.
- For vegetarian, replace chicken with marinated tofu or grilled vegetables.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop + Skillet
- Cuisine: Peruvian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate (chicken + rice + sauce)
- Calories: 480
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
