Today I'm sharing a recipe for a delicious gluten-free mojito lime cilantro chicken and rice dish.
Apologies for that picture, yikes. I'll have to get a new one someday…
You'll love the way this main dish has a light refreshing summery taste, and to keep the theme going, Kent made us some Mojito drinks to go with it. (Just the adults of course!) Want to know how to make real foodie versions of your favorite drinks? Check out Kendahl's book: Natural Cocktails, Classic and Contemporary Mixed Drinks for the Real Foodie.
Mojito Lime Cilantro Chicken and Rice
- 3-4 pounds boneless chicken cut into bite-sized pieces (Find pastured chicken here if you don't have a good local source)
Marinade for chicken:
- 3/4 cup olive oil or avocado oil Did you know most olive oil at the store is fake and cut with cheap vegetable oils? Read more here: Olive Oil Comparison and the Olive Oil Mafia — Be Aware of the Extensive Lies and Corruption
- 2 limes, zested and juiced (you'll need more limes below)
- 3 teaspoons palm sugar
- 1 teaspoon sea salt
- Small handful fresh mint chopped, optional
- 2 big cloves of garlic minced or 1 Tablespoon garlic powder
- 1/2 onion chopped or 1 Tablespoon onion powder
- 1/4 teaspoon chili powder
- Marinate chicken overnight or even just for a couple of hours. If you don't have time it'll still be delicious--I just stir fry the marinade ingredients (not the mint) with the chicken in a pan on medium heat and break it up into bite-sized pieces as it cooks.
- Prepare rice (according to the directions, depending on the rice you're using) with the broth and butter. Once it's cooked add the cilantro, salt and pepper and fluff it up.
- Next mix up all the ingredients for the homemade cilantro lime ranch dressing. Taste-test to see if you want more of any of the seasonings to make it dreamy.
Start assembling ingredients in two buttered 9×13 pans:
- Rice on the bottom.
- Place chicken pieces around the top evenly.
- Drizzle/spread around the homemade cilantro lime ranch dressing -- poke holes with a knife down into the rice so the sauce goes down in there a little.
- Dollop salsa around the top.
- Spread cheese around evenly.
- Bake at 350* for 30 minutes or just 'til hot all the way through. If you're freezing one, I used toothpicks to keep the wrap on top from sticking to the cheese. Later when you pull it out to eat it, first let thaw overnight in the fridge, and then bake at 350* for 30 minutes.
Wow this sounds like a lot of work, but it's really not bad, especially if you make an extra batch for another day, because you've got two night's dinner made up in one cooking session!
I've got a couple of favorite tips for recipes like this when there's chopping and other busy work to be done: 1. Get kids to help! If you're not blessed enough to have kids who love to cook like we do (our daughter is an AMAZING help to me — I hope that holds out for a while!), then find a neighbor kid. 🙂 2. Turn a good cooking show on the TV or on your iPad while you're working.
BTW, this Mojito Lime Cilantro Chicken dish was a recipe adapted from 4 Little Fergusons. I didn't love a couple of her ingredients (like bottled ranch dressing and mojito seasoning packets) so I made some changes. OH and if you know anyone struggling to get their marriage through infidelity, Tonya's your gal.
Also, here's a sorta similar recipe for Chicken Cordon Bleu Casserole from Kendahl at Our Nourishing Roots — this one is SO good, too!
Meal Planning Help!
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