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Alea’s Cilantro-Lime Chicken Casserole

Posted By Alea On June 12, 2012 @ 5:00 pm In Beans,Casein Free,chicken,Dairy Free,Gluten Free,Recipes,rice | 17 Comments

Do you ever start out to make one dish and then end up making something entirely different? I started out to make a lemon chicken casserole with green beans and new potatoes, but then remembered that I had used all the lemons making lemonade [3]. I decided to substitute limes, but then that meant I had to change up the spices. Once I had changed the spices, I decided I needed to switch out the veggies for something that would go better with my new seasonings…and by the time I was done the only thing left from my original recipe was the chicken.

The Cilantro-Lime Chicken Casserole came together quickly, which was nice since I spent a little bit of time changing my mind about what to make. I will make the lemon chicken casserole on a another day, probably after I set out to make orange chicken and realize that I am out of oranges.

Cilantro-Lime Chicken Casserole

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • 1 tablespoon olive oil
  • 6 chicken thighs
  • 1/4 teaspoon seasoned salt (how to make seasoned salt [4])
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 cups cooked rice (how to quickly cook rice [5])
  • 1 3/4 cups corn, or 15 3/4 ounce can, drained
  • 1 3/4 cups black beans, drained (how to cook dried beans [6])
  • 2 Roma tomatoes, diced
  • 1/4 cup onion, diced
  • juice and zest of one lime
  • 1/4 cup cilantro, shredded
  • 1/4 cup chicken or vegetable broth (how to make chicken broth [7])
  • 1 tablespoon honey
  • 1 teaspoon cumin


  • Preheat oven to 450 degrees.
  • Add the oil to a frying pan. Place chicken thighs in pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown chicken on both sides.
  • Combine rice, beans, corn, tomato, and onions in a greased roasting pan.
  • Combine lime juice, zest, chicken broth, cilantro, honey, and cumin in a small bowl.
  • Place chicken on the rice and bean mixture. Drizzle lime mixture over the chicken and rice mixture.
  • Bake at 450 degrees for 30 minutes or until chicken is cooked through.

I served the casserole with a garden salad.

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URLs in this post:

[1] right into your inbox: http://www.5dollardinners.com/contact/get-emails

[2] get meal plans delivered to you each week: http://www.5dollarmealplan.com

[3] making lemonade: http://premeditatedleftovers.com/how-to-make-lemonade/

[4] how to make seasoned salt: http://premeditatedleftovers.com/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/

[5] how to quickly cook rice: http://www.5dollardinners.com/how-to-bake-brown-rice-in-the-oven/

[6] how to cook dried beans: http://www.5dollardinners.com/how-to-cook-dried-beans/

[7] how to make chicken broth: http://www.5dollardinners.com/how-to-cook-a-whole-chicken-in-the-slow-cooker/

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