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Cilantro Chicken

Oven Baked Cilantro Lime Chicken with Strawberry Salsa and Black Bean Salad

Cilantro Lime Marinated Chicken served with a light and refreshing strawberry salsa.
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Prep Time 5 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven
  • mixing bowls

Ingredients
  

Chicken and Pesto

  • 12 oz boneless chicken thighs
  • 1 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons pine nuts
  • 2 garlic cloves (peeled)
  • 1/4 teaspoon salt

Salad and Black Beans

  • 4 cups spring mix salad
  • 1 cup black beans (drained and rinsed)

Strawberry Salsa

  • 1/2 cup strawberries (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 cup red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Place the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt in a blender and blend until smooth.
  • Place the chicken in a mixing bowl and pour in the cilantro pesto. Marinate the chicken for about 10 minutes.
  • Next, place the chicken on a sheet pan and bake it in the oven for about 25-30 minutes until it reaches an internal temperature of 165F (half way through, flip over the chicken)
  • Meanwhile, rinse the strawberries and remove the stems. Cut them into quarters. Add them to another mixing bowl with the cherry tomatoes, red onions, cilantro, lime juice, and salt. Mix it all together.
  • After the chicken cooks, top it off with the strawberry salsa and enjoy it with a side of black beans and a side salad.

Notes

Instead of baking the chicken, you can also grill the chicken on an indoor grill pan for about 6 to 7 minutes on each side until it is fully cooked and reaches an internal temperature of 165F