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Cilantro Lime Chicken


  • 4 boneless skinless cage free chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 cup low sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped onion
  • 1 tbsp chopped cilantro
  • 1/2 tsp red pepper flakes
  • 3 tbsp heavy cream
  • 2 tbsp unsalted homemade butter


Preheat oven to 375 degrees. Pound chicken breasts to be even in thickness. Season with salt and pepper. In a large oven proof skillet, heat oil over medium-high heat. Add the chicken and cook it for 6-7 minutes on each side until it is golden brown. Set chicken aside on a plate and cover with foil. Remove your skillet from the heat and add the chicken broth, lime juice, cilantro, onion and red pepper. Bring to a boil and let it boil uncovered for 10 minutes. While this is happening, steam some asparagus on the side. Reduce heat to medium-low and then add the butter and cream. Unwrap the chicken and add it to the sauce. Bake uncovered in same skillet for about 5-10 minutes until the chicken is completely cooked through. Spoon the sauce on top of the chicken, serve with brown rice, garnish with more lime and cilantro. Enjoy!

Earlier Event: March 24
Later Event: March 27