Cilantro Lime Chicken and Quinoa

Name: Cilantro Lime Chicken and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup lime juice; 1/4 cup fresh cilantro, chopped; 2 cloves garlic, minced; 1 teaspoon cumin; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups chicken broth; 1/2 cup bell pepper, diced; 1/2 cup corn (fresh or frozen); 1/4 cup red onion, diced; 1 tablespoon olive oil; 1/4 cup lime juice; 1/4 cup fresh cilantro, chopped; Salt and pepper to taste

Highlighted under: Light Eating Recipes

I love making Cilantro Lime Chicken and Quinoa because it brings together vibrant flavors and healthy ingredients in a perfect harmony. The fresh cilantro and zesty lime really uplift the dish, making it a refreshing choice for lunch or dinner. With tender chicken marinated in a tangy citrus dressing and nutty quinoa infused with additional lime, this meal is not only satisfying but also packed with nutrients. It’s one of my go-to recipes when I want something quick yet bursting with flavor.

Created by

Anna

Last updated on 2026-02-04T16:42:27.948Z

Every time I make this dish, I find myself dreaming of summertime. The way the chicken soaks up the zesty marinade creates a delicious flavor profile that’s both satisfying and incredibly refreshing. I’ve experimented with adding avocado, which complements the lime perfectly, and I encourage you to try it if you love a creamy texture.

The quinoa, cooked to perfection and mixed with fresh vegetables, becomes a canvas for the vibrant flavors of cilantro and lime. For best results, I recommend letting the chicken marinate for at least 30 minutes, as this step truly enhances the dish's taste.

Why You'll Love This Recipe
Bursting with fresh and zesty flavors that ignite your taste buds
Healthy and nutritious, perfect for meal prep or quick dinners
Simple to make, yet impressive enough to serve guests

Mastering the Marinade

The marinade for the chicken is where the magic begins. The combination of lime juice and freshly chopped cilantro tenderizes the chicken while infusing it with bright, zesty flavors. When marinating, aim for at least 30 minutes, but if time allows, extend it to a few hours to deepen the taste. Make sure to coat the chicken breasts evenly for maximum flavor infusion. If you're short on lime juice, an equal amount of lemon juice can serve as a suitable substitute.

When you're ready to cook, remember to let the marinade drip off the chicken; it will help achieve a nice sear. If you find your chicken sticks to the grill or pan, avoid raw chicken sticking to a cold surface by ensuring your cooking surface is hot before placing the meat down. Cooking times may vary, but you're looking for an internal temperature of 165°F (75°C) for juicy, fully cooked chicken.

Quinoa Cooking Tips

Cooking quinoa perfectly is essential for a great texture in this dish. Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter flavor. When boiling the chicken broth, ensure it reaches a rolling boil before adding the rinsed quinoa. Once you add the quinoa, keeping the heat on low and covering the pot will allow it to steam properly, absorbing all the flavors. If you're making a larger batch, the cooking process remains the same; just adjust the broth and quinoa quantities accordingly.

After the quinoa has absorbed the broth and fluffed nicely, you can enhance its flavor further by adding lime juice and chopped cilantro right before serving. This brightens up the dish and makes it visually appealing. Additionally, feel free to experiment by adding other vegetables such as zucchini or diced tomatoes to the quinoa for texture and flavor variations.

Serving Suggestions

When plating, the layers of color and texture make this dish truly inviting. Serve the sliced chicken over the vibrant quinoa mixture and consider garnishing with extra cilantro or lime wedges for a fresh touch. For added crunch, you might incorporate toasted nuts or seeds like pumpkin seeds into the quinoa, providing a delightful contrast to the tender chicken.

This recipe also lends itself well to meal prep. You can store the cooked chicken and quinoa separately in airtight containers in the refrigerator for up to four days. For reheating, do so gently on the stove with a splash of chicken broth or water to avoid drying out the chicken. Alternatively, this dish works beautifully as a base for salads or bowls. Top with avocado slices or a dollop of Greek yogurt for extra richness.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1/4 cup lime juice
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste

For the Quinoa

1 cup quinoa, rinsed
2 cups chicken broth
1/2 cup bell pepper, diced
1/2 cup corn (fresh or frozen)
1/4 cup red onion, diced
1 tablespoon olive oil
1/4 cup lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

Marinate the Chicken

In a bowl, combine lime juice, cilantro, garlic, cumin, salt, and pepper. Add the chicken breasts and coat well. Cover and let marinate in the refrigerator for at least 30 minutes.

Cook the Quinoa

In a medium saucepan, bring chicken broth to a boil. Add quinoa, lower the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add bell pepper, corn, and red onion. Sauté until tender, about 5 minutes.

Cook the Chicken

Preheat a grill or pan over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side or until fully cooked.

Combine and Serve

In a large bowl, combine the cooked quinoa, sautéed vegetables, lime juice, cilantro, salt, and pepper. Slice the chicken and serve it over the quinoa mixture.

Pro Tips

For an extra touch of flavor, try adding a pinch of chili powder to the chicken marinade. If you have leftovers, this dish makes an excellent cold salad the next day!

Ingredient Substitutions

If you want to switch up the protein, turkey breasts or even firm tofu can be excellent alternatives to chicken in this recipe. For a vegetarian option, chickpeas can be added for protein and a different texture. Furthermore, if you don’t have fresh cilantro on hand, parsley can offer a milder flavor, though the dish will lose some of its zesty character.

As for quinoa, you could use couscous or bulgur if you prefer those grains. However, keep in mind cooking times will vary; couscous cooks much faster, taking only about 5 minutes. Adjust the broth accordingly, as these grains don’t require as much liquid as quinoa.

Make-Ahead Tips

Preparing the chicken and quinoa in advance is a great strategy for busy weeks. You can marinate the chicken up to a day ahead, which allows flavors to develop even more. Just ensure it is sealed tightly in the refrigerator. The quinoa can also be cooked ahead of time—simply store it in an airtight container in the fridge, where it lasts up to 5 days.

Serving this dish cold as a salad is another delightful option. Just add fresh vegetables like cherry tomatoes or cucumbers, and a touch more lime juice before serving. It makes for a refreshing and nourishing lunch option!

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice for quinoa, but be sure to adjust the cooking time as brown rice typically takes longer to cook.

→ How long can I keep leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I grill the chicken instead of pan-searing?

Absolutely! Grilling will add a delicious smoky flavor to the chicken.

→ What can I serve as a side dish?

This dish pairs beautifully with a simple green salad or steamed vegetables.