Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Pan-Grilled Chicken with Chimichurri and Charred Vegetable Rice

I have been looking for a really good, light dinner for our family. Something we would all love. Well....this is it!! It was exactly what I was looking for, had 2 of my most favorite ingredients (cilantro and lime!!!!), and we all loved it!!!! Definitely will be making this one again soon!!!!





Pan-Grilled Chicken with Chimichurri and Charred Vegetable Rice
submitted by Camille
(adapted from Cooking Light magazine)

1 1/2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/2 tsp dried)
1 Tbsp chopped fresh shallots
1 1/2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/2 tsp salt, divided
1/4 tsp black pepper, divided
Cooking spray
4 boneless chicken breasts, or 6-8 drumsticks

Combine first 5 ingredients in a medium bowl; stir in 1/4 tsp salt and 1/8 tsp pepper.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 tsp salt and 1/8 tsp pepper over chicken. Add chicken to pan; cook 6 minutes on each side, or until chicken is cooked all the way through. Serve chicken with sauce.

Charred Vegetable Rice

1 cup cooked rice or Quinoa
1 1/2 Tbsp olive oil
1/2 cup frozen corn
1/2 cup chopped zucchini
1/2 cup chopped tomatoes
1/3 cup chopped green onions
1 Tbsp lime juice
3/4 tsp salt

Heat olive oil in large skillet over medium-high heat. Add corn and zucchini to pan; saute 5 minutes or until veggies are charred. Stir in tomatoes and green onions; saute another minute or 2 until tomatoes almost wilt. Combine veggie mixture, rice, lime juice and salt.

Mom's Chicken and Rice Casserole

This dinner my mom made alot growing up. It was a good tummy filler for cheap and all the kids liked it. Which is a good thing when you have 8 of them! The first time I made it for my sweetheart he was a little hesitant to eat it. He is a little leery of things that have the word "casserole" in it from experience's as a child at his Grandma's house. After trying this one though, he said it needs to be a regular at our house, and it has! Even my picky guy likes it!
Mom's Chicken and Rice Casserole
submitted by Michelle

medium chicken boiled and deboned
1/2 cup mayonnaise
1 can cream chicken soup
3 tbsp lemon juice
1 1/2 cups of cooked rice
pinch of curry (optional)

Mix mayo and soup together. Add lemon juice and curry. Then mix in chicken and rice. Place mixture in 9 x 13 casserole dish. Bake at 350 for 35-45 minutes.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

Do you know how much I LOVE my crock-pot? I L.O.V.E it sooooo much!!!! LOL!!!! Throw some stuff in there in the morning, and wha-la...by dinner time you have a delicious dinner!!! Found this yummy recipe over at Picky Palate. She has got quite a few recipes that I have yet to try!! They all look so yummy!!! Hope everyone is having great Fall weather like we are!!! I "heart" fall!! My favorite season, by far!!




Crockpot Creen Chili Chicken and Rice with Blue Chip Crumbles
submitted by Camille
(from Picky Palate)

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

Busy Night Terriyaki Bowls

This is a really easy and yummy dinner idea!! I have been making this for the family for a few years, and they always love it!! It takes no more then 30 minutes, max!!! I can make it in about 20-25. I recently brought this to a "Recipe Night" and all my friends like it too!!! Enjoy!!

Busy Night Terriyaki Bowls
submitted by Camille

One 6.2 ounce pkg Rice-a-Roni Chicken Terriyaki (I've also used the Chicken one, and then just added some extra Terriyak sauce when cooking)
2 tbsp butter
2 cups fresh or frozen mixed veggies
1lb boneless, skinless chicken breast cut into thin strips
1/2 cup chopped red bell pepper
1/4 cup Terriyaki sauce
Optional: chopped chow mein noodles (these are NOT optional to me!! I think they really make the meal!!! LOL!!)

Begin prepareing Rice-A-Roni according to package directions. When you get to part where you add the water to boil, add the frozen veggies too. Cover, and let simmer until rice is cooked.
While rice and veggies are cooking, saute chicken and red bell pepper in seperate skillet over medium heat until chicken is no longer pink inside (about 5-6 minutes). Drain and stir in Terriyaki sauce. Remove from heat and let stand. To serve, divide rice evenly into 4 bowls. Make and indentation in center of rice with back of spoon. Top with chicken mixture and chow mein noodle (I usually just put the rice in a glass baking dish, and then evenly top it with the chicken mixture, like it is in the picture).