One Pot Cilantro Lime Chicken and Rice with Beans

cilantro lime chicken and rice in a stainless steal pan

One Pot Cilantro Lime Chicken and Rice with Beans

This One Pot Coconut Lime Chicken and Rice because they check every box. It’s flavorful, filling, low effort, and packed with nearly 47 grams of protein and 12 grams of fiber per serving. The entire dish comes together in one pan, making it perfect for a busy weeknight dinner or easy meal prep.

5 from 19 votes

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Course: Dinner, Lunch, Main Course, Meal Prep

Cuisine: Argentine, Healthy Options

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 576kcal

Author: Capri Lilly

Ingredients

Coconut Lime Marinade Ingredients

6 Bone-in Chicken Thighs
2 tbsp Avocado Oil
1/3 cup Full Fat Canned Coconut Milk
1/3 cup Fresh Squeezed Lime Juice (Juice of 4-5 limes)
1/3 cup Fresh Cilantro, roughly chopped
6 Garlic Cloves, minced
2 teaspoon Paprika
2 teaspoon Chili Powder or Chipotle Seasoning
2 teaspoon Cumin
1 teaspoon Turmeric
1 Zest of One Lime
1/2 teaspoon Sea Salt, or as desired
1/2 teaspoon Black Pepper, or as desired

For Coconut Lime Rice

1 cup Boiled Water must be hot
1 cup Boiled Chicken Broth must be hot
1/2 cup Full Fat Canned Coconut Milk
1 cup Basmati Long Grain Rice
1 15 oz can Black Beans rinsed and drained
1/2 cup Buckwheat Groats
1 1/2 cup Chopped squash, carrots, pumpkin, or sweet potatoes
1/3 cup Cilantro, roughtly chopped
1/2 tsp Sea Salt or as desired
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
1/2 teaspoon Cumin
1 Lime cut into 4-5 dials

Avocado Cilantro Hemp Sauce

1 Ripe Avocado peeled and pit removed
1/2 cup Hemp seeds
1/4 cup olive oil
1/2 cup water, plus more as needed to thin the sauce
1 Lemon (or lime), juiced about 3 tbsp fresh squeezed juice
2 teaspoons Honey
1 Garlic Clove
1/2 teaspoon Sea Salt, plus more as desired
1/4 teaspoon Black Pepper, or to taste

Garnish

Fresh Cilantro
Lime slices

Instructions

Marinate the Chicken
Preheat your oven to 400°F (200°C).
Grab a large oven-safe baking dish with a lid. A glass or stainless steel baking dish works best. If using cast iron, marinate the chicken separately, as the acidic lime juice can react with the pan.
In the baking dish, combine the chicken thighs with the marinade ingredients. Toss well until each piece of chicken is evenly coated.
Let the chicken marinate for at least 30 minutes, or up to overnight for maximum flavor. (If marinating overnight, transfer the chicken and marinade to a large zip-top bag or airtight container and refrigerate.)
Prepare the Rice Base
If the chicken was marinated in the baking dish, temporarily transfer it to a plate.
To the dish, add the rice, buckwheat, black beans, chopped vegetables, cilantro, garlic powder, smoked paprika, and any remaining marinade. Pour in the boiled water, hot chicken broth, and coconut milk. Stir well to combine.
Nestle the chicken thighs back into the rice mixture. Top with the lime slices and, if using, a stalk of celery tucked into the dish.
Bake
Cover the dish with its lid and bake for 45 minutes.
Remove the lid and continue baking for 15-20 minutes, or until the liquid has been absorbed and the chicken is cooked through. If you have a convection setting, use it during the final bake to help brown and crisp the chicken.
Make the Avocado Cilantro Hemp Sauce
While the chicken bakes, add the avocado, hemp seeds, olive oil, water, lemon juice, honey, cilantro, garlic, salt, and pepper to a blender.
Blend until smooth and creamy, adding additional water or 1-2 tbsp olive oil as needed to reach your desired consistency.
Serve
Let the chicken rest for 5 minutes before serving. Spoon the rice mixture onto plates, top with a chicken thigh, and drizzle generously with the avocado cilantro hemp sauce. Garnish with extra cilantro and fresh lime wedges if desired.

Notes

SEE BELOW THE RECIPE CARD FOR TIPS WHEN MAKING THE RECIPE

*I usually eat 1.5 pieces of chicken with a generous portion of rice. Nutrition Facts are for 1 serving of four of the chicken and rice with a serving of avocado hemp sauce. Recipe feeds four to six depending on the size.

Nutrition