Description
This zesty lemon coriander chicken recipe is bursting with flavor and comes together in less than 30 minutes. Serve it with Riced Broccoli and Coconut Lime Rice for a quick and easy weeknight dinner.
Ingredients
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts or tenders, cut to 1” pieces
1 tablespoon ground coriander seeds
1/4 teaspoon fine salt
2 teaspoons extra virgin olive oil
1 large shallot, sliced
1 large garlic clove, finely chopped
3 tablespoons fresh lemon juice from 1 large lemon
1/4 cup fresh cilantro, chopped
Garnish:
Lemon zest
Fresh cracked pepper
Instructions
Prep the Chicken: In a medium bowl, use gloved hands or kitchen tongs to toss the chicken pieces with ground coriander and salt until evenly coated.
Sauté the Shallot: In a medium sauté pan over medium-low heat, warm the extra virgin olive oil. Add the shallot and cook, stirring frequently, until beginning to turn translucent–about 3 minutes.
Add Garlic: Stir in the garlic, and cook until fragrant, about 1 minute.
Cook the Chicken: Add the chicken and stir to combine. Cook over medium heat, stirring occasionally, until the chicken is firm, opaque and reaches an internal temperature of 165º F (use a meat thermometer), about 8-10 minutes.
Deglaze the Pan: Remove from heat and immediately pour the lemon juice over the chicken. Use a wooden spoon to break up any caramelized bits (fond) stuck to the pan. If needed, add a bit more lemon juice to loosen it.
Finish and Serve: Stir in the cilantro, then garnish with fresh lemon zest and a few spins of fresh cracked pepper to taste.
Storage: Refrigerate leftovers in a glass container for up to 3 days.
Notes
Use a dishwasher-safe cutting board to cut the chicken breasts into bite-sized pieces before cooking. Smaller pieces cook faster and blend well with the shallot and garlic. If you prefer, you can also cook the chicken whole.
To preserve the flavor, zest the lemon just before serving rather than ahead of time. Instead, add it to each dish right before serving.
