Tex-Mex Grilled Chicken with Cilantro Lime Rice
Juicy grilled chicken breasts marinated in smoky Tex-Mex spices served alongside fragrant cilantro lime rice for a vibrant and satisfying meal. This mexican-inspired chicken ready in about 40 minutes pairs (6 oz each) chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "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.
Ingredients
- 4 pieces (6 oz each) chicken breasts
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup white rice
- 2 cups water
- 1/2 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over 4 chicken breasts (6 oz each).
- Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
- Step 3: While the chicken cooks, rinse 1 cup white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add the rinsed rice, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and rice is tender.
- Step 4: Remove the 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 with a fork to combine and serve alongside the grilled chicken.
Frequently asked questions
How long does Tex-Mex Grilled Chicken with Cilantro Lime Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Grilled Chicken with Cilantro Lime Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Tex-Mex Grilled Chicken with Cilantro Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Grilled Chicken with Cilantro Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Grilled Chicken with Cilantro Lime Rice?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
