Pan-Seared Chicken with Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared to golden perfection served with fragrant cilantro-lime rice for a vibrant, fresh meal. This Mexican chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 400 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
3 minced garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 cup long grain white rice
2 cups water
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp lime zest
1 tbsp butter

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add chicken breasts; cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 2: While chicken cooks, rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine the rinsed rice with 2 cups water and 1 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
Step 3: Remove rice from heat and stir in 1 tbsp butter, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp lime zest. Fluff gently with a fork to combine and serve alongside the seared chicken breasts.