Cilantro and Lemon Chicken

Cilantro and Lemon Chicken is a vibrant Moroccan-inspired dish that combines zesty lemon and fresh cilantro for an aromatic and flavorful experience. This dairy-free recipe is perfect for a quick weeknight dinner, bringing a taste of North Africa to your table.

Ingredients

• Chicken thighs - 400 grams
• Fresh cilantro - 30 grams, chopped
• Lemon juice - 60 ml (about 1 large lemon)
• Garlic - 3 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 120 ml
• Cooked quinoa or rice - 200 grams (for serving)

Steps

1. In a mixing bowl, combine the chicken thighs with lemon juice, minced garlic, cumin, paprika, salt, and black pepper. Toss to coat the chicken evenly, then let marinate for 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, searing each side for about 5-6 minutes until golden brown.
3. Pour in the vegetable broth, reduce the heat to medium, cover with a lid, and let simmer for 10-12 minutes until the chicken is cooked through and tender.
4. Remove the chicken from the skillet and let it rest for a few minutes. Meanwhile, add the chopped cilantro to the skillet sauce, stirring to combine.
5. Slice the chicken and serve it over cooked quinoa or rice, drizzling the cilantro sauce over the top. Garnish with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Cilantro is rich in antioxidants and may help detoxify the body.

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