One Pot Cilantro Lime Chicken with Rice and Green Beans
Updated: Jul 22
I recently got my first Le Creuset Dutch oven, and naturally, I wanted its inaugural meal to be something worthy of the occasion. I briefly considered a long-simmering braise or an elaborate soup, but then I remembered that those are the kinds of recipes I admire more than I actually make.
Instead, I wanted dinner. Something fresh, flavorful, and easy enough for a weeknight. That's how this one pot cilantro lime chicken came to be.
After making it, I have to admit that I'm now fully on board with the one pot meal lifestyle. There's something incredibly satisfying about layering everything into one Dutch oven and letting it do the work. The chicken stays juicy, the rice absorbs all of the broth and lime juice, and the green beans cook just enough to stay crisp without needing a separate pan.
Cilantro and lime have always been one of my favorite flavor combinations. They're bright without being overpowering and somehow make a simple chicken dinner feel like something you'd order at a restaurant. The rice soaks up all of those flavors while the fresh cilantro stirred in at the end keeps everything tasting light.
This recipe has quickly become one of those meals I'll make on repeat. It's healthy, packed with protein, reheats well for lunch the next day, and doesn't leave my kitchen looking like a tornado came through.
If you're looking for an excuse to finally use that Dutch oven that's been sitting on your stove looking pretty, this is it. And if you're anything like me, don't be surprised if you suddenly find yourself looking for ways to turn every dinner into a one pot meal.
1
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
2
Reheating
Reheat covered in the microwave with a splash of chicken broth or water for 1 to 2 minutes, or warm in a 325°F oven for about 15 minutes until heated through.
This recipe is around 430–470 calories per serving, depending on the size of the chicken breasts, while providing approximately 40–45 grams of protein per serving.
Notes
1
Mix together the garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper. Season both sides of the chicken.
2
Heat a Dutch oven over medium-high heat. Add olive oil and sear the chicken for 3 to 4 minutes per side until golden. Remove to a plate.
3
Lower the heat to medium. Add the garlic and cook for 30 seconds. Stir in the rinsed rice until lightly toasted, about 1 minute.
4
Pour in the chicken broth, lime zest, and half of the lime juice. Stir well and bring to a simmer.
5
Nestle the chicken breasts into the rice. Cover with the lid and bake at 375°F for 25 minutes.
6
Carefully remove the lid and arrange the green beans around the chicken. Cover again and bake another 8 to 10 minutes, until the rice is tender, the green beans are crisp-tender, and the chicken reaches 165°F.
7
Remove from the oven. Stir the chopped cilantro and remaining lime juice into the rice. Taste and adjust with more salt or lime juice if needed.
Instructions
3-4 boneless skinless chicken breasts
1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
Chicken Ingredients
1 cup long grain white rice
1 cups low sodium chicken broth
2 cloves minced garlic
Zest of 1 lime
Juice of 2 limes
Rice
Vegetables
1/2 cup chopped fresh cilantro
Optional: sliced japaleno or avocado
Finish
One Pot Cilantro Lime Chicken
Recipe Curator
Sally Rychlak
This is an easy, one pot dinner that comes out flavorful and works well for meal prep. The chicken stays juicy, the rice absorbs all of the cilantro lime flavor, and the green beans cook right in the pot.
Servings :
4 Servings
Calories:
450 calories
Prep Time
10 min
Cooking Time
35 min
Rest Time
5 min
Total Time
50 min
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