Hi, y’all! I know it’s been a while since I shared a recipe on the blog. Recently, I started sharing weekly recipes on my Instagram story highlights in place of full posts on my days off and honestly, it’s been easier for me to manage now that I’m working full-time and have graduation right around the corner.

With being so busy, I’ve been trying to focus on sharing (and cooking) quicker and easier meals. And tonight’s dinner was no exception. I’ll be honest with y’all, I’m not a huge fan of chicken breasts (Team Thighs over here). I know they’re healthy and lean and make meal prepping super easy, but my goodness! If they aren’t cooked correctly, they’re just so dry and sad. When I do have chicken breasts, this is how I prepare them. They always end up super juicy and tender thanks to the quick citrus marinade.

This is my go-to recipe when I want a no-fuss and simple dinner, a flavorful meal prep option, or something up my sleeve for homemade burrito bowls. Whatever is clever!

Cilantro Lime Chicken

Cook time: ~30 minutes

Serves: 2

2 chicken breast cutlets, butterflied in half

3 large limes, juiced

1 small bunch cilantro, roughly torn

3 green onions, roughly chopped

Extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Nonstick cooking spray (for the pan)

In a medium bowl, combine the chicken breasts, lime juice, cilantro, and green onions. Add enough olive oil to fully coat the chicken (about 2-3 turns around the bowl). Liberally season with kosher salt and freshly cracked black pepper. Toss and set aside to let the chicken marinate for 15 minutes.

While the chicken is marinating, preheat a grill pan over medium heat and spray with nonstick cooking spray. If you don’t have a grill pan, you can easily just sear the chicken in a frying pan and follow the same steps.

Remove the cilantro and green onions from the chicken and make sure to cook the top of the breast first (the shiny side of the meat if you butterflied the cutlet). Press down on the chicken breast to make sure it’s making complete contact with the grill and cook for 6 minutes.

Fun fact: if you want pretty crosshatch grill marks, think of your pan as a clock and with your chicken starting out at 12 noon, rotate it to the 15 minute mark. Follow the same steps for the other side after you flip it.

Flip the breast and cook for another 4-6 minutes (depending on the thickness of the cutlet) to ensure it gets to the proper internal temperature using a meat thermometer. I always pull my chicken off the heat at 155°F and let it rest for at least 10 minutes loosely covered with some aluminum foil before slicing and serving. Remember, for food safety, 165°F is the safe internal temperature for chicken, and carryover cooking will help kick in if you’re under temp which results in juicy chicken every single time. Serve with your favorite side dish or meal prep and enjoy! I paired mine with my arroz con gandules and a beautiful avocado half.

¡Buen provecho!