Cilantro Lime Chicken & Rice

• 3 lbs chicken breasts

• 1 bundle cilantro (about 4 cups, loosely chopped)

• 1 large sweet onion (about 2 cups)

• 2 Tbs garlic cloves, peeled

• 1/4 cup lime juice (about 4-6 limes)

• 1.5 Tbs ground cumin

• 2 tsp sea salt

• 1 tsp black pepper

• Olive oil to loosen (about 1/4 cup)

• 1 cup uncooked jasmine rice

1. In a large bowl or sealable gallon bag, add the chicken.

2. Afterwards, add all remaining ingredients into a food processor and blend until consistent. Season to preference then add the mixture over the chicken and evenly distribute. Allow to marinate overnight.

3. When ready, preheat the oven to 425°F and transfer the contents into a baking dish. Bake for 30-40 minutes or until thoroughly cooked.

4. In the meantime, prepare rice according to package instructions.

5. After the chicken is finished, remove from the oven and allow to rest for 5-10 minutes before slicing into. (This will help lock in the juices.). In the meantime, scrape the remaining marinade into the cooked rice. Gently stir to combine.

6. Finally, serve, share and enjoy!

NOTES:

The chicken pairs phenomenally with guacamole, mango salsa, slivered radishes, jalapeños, cotija and micro greens! (AKA this is a great Taco Tuesday theme!)

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.