Sautéed Chicken with Cilantro Lime Rice

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

Sautéed with garlic and lime zest served over fragrant cilantro lime rice for a refreshing and vibrant meal. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 30 min Serves 2 Mexican cuisine 450 cal/serving

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Ingredients

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

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Instructions

Step 1: Rinse 1 cup of long grain white rice under cold water until water runs clear. Combine the rinsed rice with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender.
Step 2: While the rice cooks, pat dry 2 pieces (6 oz each) of chicken breast and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lime zest. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Add the chicken breasts to the hot skillet and sauté for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). In the last minute, add 3 minced garlic cloves and sauté until fragrant.
Step 4: Remove chicken from skillet and let rest. Fluff the cooked rice with a fork and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Plate the rice and top with sliced chicken breasts.