Cilantro and lime always reminds me of the rice from Chipotle. Anyone else? That’s the first time I was introduced to that flavor combination (way back before my nutrition days), and I always loved it so much.
There’s just something so delicious about cilantro paired with tangy lime. And put it on a chicken thigh, and it takes it to the next level.
These chicken thighs get a tangy flavor from a combo of cilantro and lime, and are then served with a decadent side dish of blistered tomatoes and cauliflower rice.
It’s a decadent tasting meal that you think is complicated, but it’s actually pretty simple.
It’s perfect for a date night in or having friends or family over.
Cilantro Lime Chicken Thighs
- 4 tablespoons olive oil
- 1 pound chicken thighs
- 1 lime sliced
- 1/4 cup chopped cilantro
- 1/2 cup cherry tomatoes
- 2 cups riced cauliflower
- Sea salt and fresh ground pepper to taste
Preheat oven to 375 degrees F.
Heat the oil in a deep ovenproof skillet over medium high heat. Add the chicken skin side down and cook until very well browned, about 10 minutes. Flip and top each piece with a lime slice, and top with cilantro. Transfer to the oven.
Bake for 30 minutes, remove pan from oven and add the rice and tomatoes. Continue cooking for 10 more minutes, until chicken reaches an internal temperature of 165 degrees F. Serve immediately.
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