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June 25, 2019

Cilantro Lime Chicken Breasts With Quinoa & Black Beans


4 boneless skinless chicken breasts

1 lime – juiced

Handful of fresh cilantro

1 jalepeno (seeded)

1/4 cup orange juice

1 tbsp olive oil plus more for cooking chicken

1 tsp oregano

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt

1/4 tsp black pepper


Place all of the ingredients but the chicken into a blender and process until smooth.

Place chicken breasts in a ziplock bag and pour the marinade over the chicken.

Shake the bag to distribute the marinade evenly.

Allow chicken to marinate in the refrigerator for 2 to 6 hours.

Preheat oven to 400F.

Heat a large oven safe frying pan on medium high heat for 2 minutes.

Pour a table spoon of olive oil into the hot pan and sear chicken breasts for 3 minutes on each side or until golden brown.
Place the oven-safe pan with seared chicken breasts in the oven to continue cooking for another 8-10 minutes or until the internal temperature reaches 165F.

Serve chicken breast over a bed of cooked quinoa and black beans.
Garnish with chopped cilantro leaves and lime wedges.


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