Baked Cilantro Lime Chicken with Rice
This low-carb, keto dream of a dinner begins with preparing some of the best Cilantro Lime Chicken with Rice you’ve ever had and is made complete with some quick-pickled shallots and avocado salsa. The cooking process is a breeze, and once you get going, everything will fall into place.
If protein is your game, you’re in luck because this recipe is not only low carb, but also high in protein thanks to my Kaizen low carb protein rice (which has a whopping 20 grams of protein per serving)!
Sheet Pan Cilantro Chicken Thighs and Rice
Say hello to one of the BEST chicken dinners you’ll ever make at home. It’s so good you’ll prefer it over takeout any day. Eat it as is or with your favorite base (tortillas, rice, quinoa, or, if you’re low-carb, my high-protein Kaizen rice).
Here, you will find deliciously marinated and oven-baked cilantro-lime chicken thighs topped with my mouth watering avocado salsa, express pickled shallots, and, of course, a delicious cilantro green onion sauce. The sauce is made up of greek yogurt, avocado oil, mayonnaise, cilantro, and lime– it’s as delicious as it is healthy.
You’ll want to make extra chicken and sauce because they’re super versatile and can be used in different ways all week. Reheat the leftover rice with an ice cube to remoisten it during the reheating process, and you’ll have the perfect make-ahead meal prep idea!
Why You’ll Love It
- Tastes so good, you’ll skip takeout and make this comfort food at home.
- Fresh lime, cilantro, and pickled shallots give it a bright, zesty flavor.
- Easy to make for a weeknight dinner, but impressive enough for guests.
- Balanced with healthy ingredients and bold flavors, so you don’t miss out on taste.
- Make extra for quick, protein-packed meals during the week.
Ingredients for Cilantro Lime Tangy Chicken Thighs
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Boneless, skinless chicken thighs: Opt for fresh over frozen for the best result!
- Lime: Feel your limes before purchasing for the best chance of a good amount of fresh lime juice. A good, juicy lime will feel a bit less firm and is key in this recipe.
- Crushed garlic: Fresh > jarred in this arena. Freshly crushed garlic makes all the difference here!
- Kaizen rice: My specialty. Kaizen rice adds great flavor and texture, but most of all, it easily adds more protein to this healthy meal!
- Chipotle hot sauce: Adding a little bit of spice never hurt anyone and definitely doesn’t hurt this easy weeknight meal.
Ingredient Swaps & Additions
- Chicken breasts: If lean is your game, some boneless skinless chicken breasts are an easy enough swap to make.
- Honey or maple syrup: Adding a teaspoon or so into the marinade can balance out the citrus and add a hint of sweetness that the entire family will love.
- Smoked paprika: Give the chicken marinade a smoky kick with some smoked paprika.
- Hot sauce: A few dashes of hot sauce in the marinade can give the chicken an extra spicy punch.
- Rice: If you can’t get your hands on my Kaizen rice before diving into this juicy chicken recipe, you could easily swap over to jasmine rice, coconut rice, cauliflower rice, some long grain rice, or basmati rice, depending on your macro goals.
- Dry rub: Skip the marinade and use a simple dry rub with chili powder, cumin, and lime zest for quicker prep.
How to Make Cilantro Lime Chicken Thighs
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
Step 1 – Prepare the Chicken
Add two pounds of boneless, skinless chicken thighs to a bowl. Season with 2-3 pinches salt, pepper, 2 tablespoons olive oil, zest of 1 lime, juice of 1 lime, 1 tablespoon sweet paprika, 1 tablespoon oregano, five cloves crushed garlic, and 1 teaspoon cumin, and a 1/2 cup cilantro. Mix really well, cover, and ideally marinate for two hours, but you can also make it right away.
Step 2 – Cook the Chicken
You can grill these, air fry them, or put them into the oven. I placed them on an oven-safe tray, added parchment paper, placed the marinated chicken, and put them in the oven at 400F for 33-35 mins.
Step 3 – Make the Express Pickled Shallots
For the express-pickled shallots, super thinly slice a shallot (as thin as possible) and add it to a small bowl with 3 generous pinches of salt, the juice of 1 lime, and 2 tablespoons apple cider vinegar. Mix well, then let it sit for 20 minutes, stirring a few times.
Step 4 – Make the Avocado Salsa
For the avocado salsa, cube up 1 large avocado, add it to a bowl with 3-4 tablespoons of roughly chopped fresh cilantro, the juice of half a lime, 1/2 teaspoon onion powder and a generous pinch of salt and pepper. Give it a mix, taste, and adjust.
Step 5 – Make the Cilantro Green Onion Sauce
For a large batch of the cilantro green onion sauce, add 1/2 cup thick greek yogurt to a food processor with 2 tablespoons avocado oil mayo, a large handful of cilantro, 2 green onions/scallions (white+green), 1/2 teaspoon cayenne powder, and the juice of one lime. Process well.
Step 6 – Finish Off the Chicken
Remove chicken from sheet pan. Spoon rice onto the pan to soak up the juices from the pan before adding to your plates. Top cooked chicken with the avocado salsa and shallots, the cilantro green onion sauce, some chipotle hot sauce and sesame seeds.
What to Serve with Cilantro Lime Chicken
This deliciously effortless meal pairs well with:
- Low-Carb Sumac Salad
- Mediterranean Cucumber Avocado Salad
- High-Protein Caesar Salad
- Simple Green Salad
- Guac and your favorite low-carb chips
- Roasted Vegetables
Frequently Asked Questions
Yes, you can use chicken breasts! Just keep an eye on the cooking times, as they may cook faster or slower depending on the thickness.
Ideally, marinate for at least 2 hours to let the flavors soak in, but you can marinate overnight for even better results.
You can use dried cilantro, but reduce the amount to about 2 tablespoons. Fresh parsley can also work as an alternative if you don’t like the taste.
Absolutely! You can prepare the chicken and sauces in advance, then reheat the chicken when ready to serve. The flavors get even better after sitting.
Yes, you can make this a one-pan lime chicken dinner! Sear the marinated chicken thighs in a hot, oiled cast iron skillet for 4-5 minutes per side until browned, then transfer the skillet to a 400°F oven to finish cooking the one-pan meal for about 15-20 minutes.
Tender rice can be achieved after the fact by reheating it in the microwave with an ice cube. It helps restore the moisture in the rice! Just stick it on top of the rice, cover it, and microwave it as you usually would.
Add extra cayenne pepper to the marinade or drizzle more hot sauce on top before serving.
Yes, you can freeze the chicken with the marinade in a freezer-safe bag. Thaw in the fridge overnight before cooking.
How to Store
Store leftover chicken and sauces in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or microwave to keep it juicy.
Recommended Products
- Kaizen rice (use code ShredHappens to save!)
More Recipes You’ll Love
Cilantro Lime Chicken with Rice
This low-carb and keto-friendly dinner boasts bold flavors from the cilantro lime chicken, and is paired with quick pickled shallots and lupin rice for a high-protein meal.
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
- 2-3 pinches of salt
- Pepper
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 4-5 cloves crushed garlic
- ½ cup cilantro
- 8 ounces Kaizen rice, prepared
- Chipotle hot sauce (optional, for serving)
- Sesame seeds (optional, for serving)
Express Pickled Shallots
- 1 shallot, sliced as thin as possible
- 3 pinches salt
- 1 lime, juiced
- 2 tablespoons apple cider vinegar
Avocado Salsa
- 1 large avocado, cubed
- 3-4 tablespoons chopped cilantro
- ½ lime, juiced
- ½ teaspoon onion powder
- Pinch of salt
- Pinch of pepper
Cilantro Green Onion Sauce
- ½ cup thick Greek yogurt
- 2 tablespoons avocado oil mayonnaise
- 1 large handful cilantro
- 2 green onions/scallions (white/light green parts only)
- ½ teaspoon cayenne powder
- 1 lime, juiced
Instructions
1. Add the chicken thighs, salt, pepper, olive oil, lime juice and zest, paprika, oregano, cumin, garlic and cilantro to a bowl. Mix well and let the chicken marinate for 2 hours, if you can.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the chicken to the sheet pan, then transfer to the oven and cook for 33-35 minutes.
3. While the chicken bakes, make the express pickled shallots. Add the shallot, salt, lime juice and vinegar to a small bowl. Mix well, then let sit for 20 minutes, stirring a few times in the process.
4. Make the avocado salsa: Add the salsa ingredients to a bowl. Mix well, taste and adjust.
5. Make the cilantro green onion sauce: Add all of the sauce ingredients to a food processor or blender. Pulse /blend to process until smooth.
6. Once the chicken is done, spoon the prepared rice onto the hot sheet pan, soaking up some of the chicken juices. Top with the avocado salsa and shallots. Drizzle some of the cilantro green onion sauce on top.
Notes
- If preferred, you can serve the rice on the side instead of spooning it onto the sheet pan.
- Store each element separately in the refrigerator for 2-4 days.
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