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Coriander Lime Chicken with Cheesy Bell Pepper Rice & Salsa


When I started preparing this dish, the only thing I had in mind  was chicken and my favorite cilantro & lime. These two ingredients – cilantro and lime have such a strong flavors and it goes very well with any meat especially chicken & fish. A spicy cilantro lime marinade is common recipe I use in my kitchen. 

I use a zip lock bag to refrigerate the marinated meat. Just pour the blended paste, add lemon and extra virgin oil, check the seasoning as and when required, put the chicken pieces and shake shake !! And straight away to the chill. 

Talking about using chicken breast, it is a lean meat and gets cooked very fast. One problem we always face is that the bottom of the chicken breast cooks faster as the size is thin and the other part takes longer to cook, resulting a tough dry piece of cooked meat . It is important to shape and even the chicken using a pounder. Just keep the chicken breast beneath a piece of cling film and pound it with a pounder or something heavy especially on the thick side. This helps the chicken to absorb all the flavours of marinade and  cook evenly on all sides. 


Since I am all set with the chicken, what I needed was a sauce to go along with it. Few days back, I had got a box of  red ripe tomatoes from a farm and it was quite a lot.  And I had also got an avocado in my refrigerator and all I could think of was ‘Mexican’. It is one of our favorite cuisine ever. And I decided to go for a salsa as a sauce along with some rice and serve with slices of Avocado.


So far everything looked all fine and I could literally feel and see what my dish looked like. Now all I wanted was some creaminess to the whole dish. The solution – a good sprinkle of melted cheese on top and what I had in stock was a big block of mozzarella cheese. 

For this recipe : two things require prior preparation, that is marinating the chicken and preparing the salsa. Salsa can be made fresh, however I felt it tastes better if it is kept chilled for an hour or so. 


Melting the cheese require to use your oven broiler, that’s the best method. Prepare your plate with some rice, a sprinkle of cheese and just pull into the oven for few minutes. In case you do not want to do that, in a pan, place the rice and cheese, cover it with a lid and cook on a very slow flame. But transferring from a pan to plate may mess up your plating a bit. 


This is one of the dish I enjoyed preparing and even more when my family appreciated for it.I hope everyone will try it- I guarantee it is full of flavors and you will definitely cook it again and again. 

Coriander Lime Chicken with Cheesy Bell Pepper Rice & Salsa

Serving Size: 4 persons

Coriander Lime Chicken with Cheesy Bell Pepper Rice & Salsa


    Chicken Marinade :
  • 4 Chicken Breasts
  • 2 Cups Coriander Leaves
  • 3-4 Green Chilly
  • Juice from 2-3 lime
  • 3 Tbsp Olive oil
  • Salt & pepper as required
  • 1 medium Plum Tomato
  • 1 clove of Garlic
  • 2 Tbsp finely Chopped Onion
  • 1 Tbsp chopped Coriander Leaves
  • 1/2 Fresh Jalapeno or 1 Long Green Chilly
  • Juice of one lemon
  • 2 Tsp Extra Virgin Olive Oil
  • Salt as required
  • Pepper As required
    Bell Pepper Rice:
  • 4 Tbsp Olive Oil
  • 3 Tbsp - Yellow Bell Pepper
  • 3 Tbsp - Red Bell Pepper
  • 3 Tbsp - Orange Bell Pepper
  • 3 Tbsp - Green Bell Pepper
  • 4 Cloves Chopped Garlic
  • 3 Cups 90pct Cooked Rice
  • Salt & Pepper as required
  • Squeeze of a Lemon
    Other Ingredients :
  • 1 cup Mozzarella Cheese


    Lets Marinate the Chicken:
  • Blend all the ingredients except the extra virgin oil.
  • Pour the marinade in to a zip lock bag, add olive oil.
  • Check the seasoning and correct it accordingly.
  • Add the chicken breasts to the bag, seal it and shake it to coat all the marinade to the chicken.
  • Refrigerate at least for 2 hours or over night.
    Preparing Salsa -
  • Chop the ingredients - Garlic, tomato, onion, jalapeno or green chilly, coriander leaves as fine as possible.
  • Put everything in a bowl, add lemon juice, olive oil, salt and pepper and mix well.
  • You can either use it on the spot or can refrigerate for few hours to get all the flavors infuse each other.
    Bell Pepper Rice -
  • In a pan, add oil. Once hot, add in the finely chopped garlic. Saute for a minute.
  • Add all the bell pepper and saute again for a minute.
  • Next add the rice with salt & pepper. Cook in in a high flame for 3-4 minutes.
  • Switch off the flame and a squeeze of lemon. Rice is ready to go.
    Cooking Chicken -
  • In a grill Pan, add some oil, and place the chicken breasts. Cook for a good 6-8 minutes on each side depending on the size of your chicken breasts.
    To Assemble
  • Put some rice on to the plate first.
  • Sprinkle the mozzarella cheese over the rice and melt the cheese under your over broiler.
  • Place a piece of chicken breast and a spoon full of salsa on top.
  • Serve with some slices of avocado and lime.
  • Your Coriander Lime Chicken with Cheesy bell pepper rice and salsa is ready to eat !!
  • Bon Appetite !!


The chicken breasts is thick on one side and thin on the other. To cook all the sides of the meat evenly at the same time, you need to pound the meat and make the thickness of meat almost same.

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6 Comment

  1. Jishma, I’ve been cooking every weekend for quite some time now and you’re recipe is def what I’ll be cooking next weekend (only because I’ve already gone and bought the ingredients for tomorrow.) But ahhh it looks fantastic!!!! I also like to make my salsa in big batches so that I can use it as dip after with chips.

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