4boneless skinless chicken breastspounded to ½ inch thickness
1cupuncooked white rice
2 ¼cupschicken broth
⅓cuploosely packed cilantro leavesroughly chopped
juice of 3 limes
juice of 1 lime
handful of cilantro
Add butter to a large skillet (one that has a lid) and melt over medium heat. Once butter is melted, add chicken and cook 1-2 minutes on each side just until lightly browned. Transfer chicken to a plate.
Add rice and garlic to pan and stir over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth, lime juice, cilantro, salt and black pepper. Place chicken on top of the rice. Reduce heat to medium-low, cover and cook 25 minutes or until rice is fully cooked and liquid is absorbed.
While chicken and rice are cooking, make the sauce. Add all ingredients to a food processor or blender and pulse until smooth. Add more lime juice or a little more milk if needed til pourable.
Drizzle sauce over chicken and rice. Sprinkle with additional cilantro if desired and serve.
If you find the sauce is too thick, simply thin with a bit of water til desired consistency is reached. Store extra sauce in fridge in airtight container up to five days.