Cilantro-Lime Chicken Bake
Usually I’m not a fan of casseroles, but I’ve learned there is a time and place for almost everything. I recently discovered a blog called Girl Versus Dough which, much like mine, started out as solely a bread blog and has since expanded.
I was in the mood for tacos and looking to use up cilantro we had when I came across this recipe. Normally I would make each of the components separately and serve but given how hot it was outside I wasn’t interested in making more heat and mess than necessary.
The chicken cooked up really nicely and is so incredibly flavorful. We don’t do overnight marinades that often but I have a feeling I’ll be using this one again for different recipes.
And the cheese! It seemed like way too much when I was putting it on (probably because it was) but you’re rewarded with this perfectly-melted-slightly-crispy-on-the-edges layer of deliciousness.
And I mean, putting the dish in the refrigerator. Normally after dinner I’ll turn to the sink and start up on the dishes; I must say it is far more pleasant to just leave the table and not worry about it. Perhaps this is the between me and casseroles.
And, of course, what better way to celebrate the start of football season this weekend with another Michigan bread photoshop. Go Blue!
- 2-3 lbs chicken breast, cut into 2 inch strips
- ¾ C canola oil
- 1 C cilantro leaves
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp pepper
- 1 C white rice
- 2 C vegetable or chicken broth (water ok if you don't have any)
- 3 Tbsp cilantro, chopped
- 1 Tbsp lime juice
- 3 cloves garlic, minced
- 2 tsp sugar
- 16 oz (2 C) tomato sauce
- 1½ tsp cumin, ground
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 8 oz (1 C) shredded jack cheese
- Combine oil, cilantro, lime juice & zest, garlic, sugar, salt, and pepper in a food processor and pulse until blended well.
- Place chicken in large resealable plastic bag and pour in marinade. Let sit overnight in the refrigerator.
- The following day cook rice in vegetable broth and add cilantro, lime juice, garlic, and sugar once cooked. Pour chicken and marinade into a large pan over medium-high heat and cook until chicken starts to brown.
- Preheat oven to 350°F and lightly oil a 13x9 inch casserole dish. Spread the rice evenly on the bottom then top with the chicken.
- Add cumin, oregano, and cayenne to tomato sauce and then pour over the chicken and rice. Top with an even layer of shredded cheese.
- Bake casserole 20-25 minutes, until cheese is bubbling and crisp on the pan edges.
