A one-pot cilantro lime chicken prepared with rice and vibrant vegetables makes a simple, healthy weeknight dinner. Finish with fresh cilantro, avocado, and jalapeño for a protein-packed meal everyone will enjoy.
Table of Contents
- Why Make This Recipe?
- Ingredients Needed
- How to Make Cilantro Lime Chicken and Rice
- Easy Swaps + Substitutions
- Do NOT Use Brown Rice
- Storage Instructions
- More One Pot Chicken Recipes:
- One Pot Cilantro Lime Chicken and Rice Recipe
Why Make This Recipe?
Cilantro and lime are a classic pairing — bright, fresh, and versatile. This one-pot version brings those flavors together with tender chicken, fluffy rice, and nutritious vegetables so you get a complete, satisfying meal with minimal fuss.
Here are a few reasons this dish is worth making:
- One pan, minimal cleanup – everything cooks in a single pot or skillet, which saves time on dishes.
- Balanced and nutritious – chicken provides protein, rice delivers carbohydrates, and the vegetables add fiber and vitamins for a full meal.
- Flexible and customizable – you can swap chicken cuts, change vegetables, or adjust the heat to suit your tastes.
Ingredients Needed
- Olive oil – for browning the chicken.
- Boneless skinless chicken thighs – tender and flavorful; see swaps below for alternatives.
- Bell pepper and green beans – my preferred vegetables for color and texture.
- Garlic and onion – aromatics that build the sauce base.
- Fresh cilantro leaves – use a generous bunch for bright flavor.
- Chicken broth – any broth, stock, or even water will work.
- Lime zest and juice – fresh lime gives the dish its signature tang.
- Spices – ground cumin, salt, and pepper to season.
- White rice – white basmati or jasmine yields the best texture for this method. DO NOT USE BROWN RICE.
- Optional toppings – extra cilantro, sliced avocado, and jalapeño for heat.
How to Make Cilantro Lime Chicken and Rice
Time needed: 35 minutes
- Cook the chicken
Heat a large pot or Dutch oven over medium-high heat and add 1 tbsp olive oil. Add the seasoned chicken and brown 3 minutes per side; it does not need to be fully cooked. Remove the chicken and set aside.
- Cook the vegetables
Add the sliced bell pepper and trimmed green beans to the pot and cook for about 3 minutes to soften slightly.
- Blend the cilantro lime sauce
In a blender combine garlic, onion, cilantro, chicken broth, lime zest and juice, cumin, salt, and pepper. Blend until smooth to create a vibrant sauce.
- Add rice and finish cooking
Stir the rice into the pot with the vegetables, pour the blended sauce over top, and bring to a simmer. Reduce heat to low, nestle the browned chicken into the rice, cover immediately, and cook 20–25 minutes until the rice has absorbed the liquid and the chicken is cooked through. Top with avocado, extra cilantro, and jalapeño if desired.
Easy Swaps + Substitutions
- Chicken breast – use boneless skinless breasts instead of thighs; watch cook time so breasts remain juicy. Bone-in thighs can be used too, but brown longer and ensure they reach a safe internal temperature.
- More heat – blend a jalapeño into the sauce or finish bowls with red pepper flakes.
- Different vegetables – peas, corn, spinach, or chopped zucchini work well if you prefer other produce.
- Use lemon – swap fresh lemon juice and zest for lime if you like a milder citrus note.
Do NOT Use Brown Rice
Brown rice takes much longer to cook and can dry out the chicken or overcook the vegetables when using this one-pot method. Stick to white basmati or jasmine for best results.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
More One Pot Chicken Recipes:
- One Pot Chicken and Rice Recipe
- One Pot Pesto Chicken and Orzo
- One Pot Israeli Chicken + Couscous
- One Pot Paprika Chicken
- One Pot Greek Chicken + Orzo
One Pot Cilantro Lime Chicken and Rice
A one-pot cilantro lime chicken recipe mixed with rice and nutritious veggies makes this the perfect healthy weeknight meal. Top with fresh cilantro, avocado and/or jalapeno for a protein-packed meal the whole family will love.
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Cook
- Diet: Gluten Free
Ingredients
Scale
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs
- salt + pepper
- 1 bell pepper, seeded and sliced
- 8 oz green beans, trimmed and cut into 1-inch pieces
- 2 garlic cloves
- 1 small white onion (or 1/2 large)
- 1 bunch fresh cilantro, thick ends removed
- 2 cups chicken broth
- 1 lime, zested and juiced
- 1/2 tsp cumin
- 1/2 tsp salt
- pinch black pepper
- 1 cup white basmati or jasmine rice
- Optional toppings: avocado, extra cilantro leaves, jalapeño
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add 1 tbsp olive oil.
- Add chicken to the pot, season with salt and pepper, and brown both sides, about 3 minutes per side.
- Remove the chicken and set aside.
- Add bell pepper and green beans and cook for 3 minutes.
- Blend garlic, onion, cilantro, chicken broth, lime zest and juice, cumin, salt, and pepper until smooth.
- Add the rice to the pot with the vegetables and pour the blended sauce over top. Bring to a simmer.
- Reduce heat to low, nestle the browned chicken into the rice, and cover immediately.
- Cook 20–25 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
- Serve in bowls and top with avocado, extra cilantro, and jalapeño if desired.
