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I’m a gluten-free recipe creator, wellness blogger and home detoxification expert. I show burned out women with leaky gut how to take a proactive, holistic approach to wellness by sharing nutrient dense recipes, and sustainable lifestyle modifications that are easy to implement in everyday life.
If you’re in the mood for a light and simple chicken dish that’s bursting with flavor this lemon coriander chicken recipe is just the thing. The combination of garlic, lemon, coriander and cilantro come together to create a recipe that is both bright and refreshing.
With so much flavor, there’s no doubt your family or dinner guests will assume you made something fancy and complicated, but this recipe couldn’t be further from it–it comes together in less than 30 minutes!
Coriander is an aromatic spice from the Mediterranean and Middle East renowned for its culinary versatility and numerous health benefits. It’s rich in antioxidants and has anti-inflammatory properties. Additionally, coriander can aid digestion, promote heart health, and may even help lower blood sugar levels.
Despite both being from the cilantro plant, coriander and cilantro are not the same thing, nor do they taste the same. Cilantro refers to the stalks and leaves of the plant, while the mature seeds are called coriander. Unlike cilantro, coriander has a bright, earthy, citrusy flavor with a touch of sweetness that keeps it from being too sharp (and it smells incredible!). This recipe works just as well with shrimp or a light white fish such as tilapia or flounder.
Ingredients for Lemon Coriander Chicken
1-1 ½ pounds skinless chicken breasts or tenders, cut into 1” pieces
Lemon coriander chicken pairs well with easy riced broccoli for a satisfying summer dinner.
How to Make Lemon Coriander Chicken
Begin by chopping the shallot and garlic and let them rest in a small bowl while you prepare the chicken.
Rinse the chicken in cold water, pat dry with paper towels and cut into 1” pieces. Toss the cut chicken pieces in a medium glass bowl and sprinkle with the salt and ground coriander seeds. Stir until the spices are evenly distributed.
Heat the extra virgin olive oil in a ceramic-coated, non-stick skillet over medium-low heat. Add the shallot and cook for about 3 minutes until translucent, stirring frequently to prevent burning.
Add the chopped garlic, stir, and cook for about 1 minute or until fragrant.
Once you can smell the garlic, add the chicken pieces and stir to combine. Cook until the chicken pieces reach an internal temperature of 165º, about 8-10 minutes.
Just before the chicken is cooked, pour the lemon juice over the chicken to deglaze the pan. Break up the fond with a wooden or bamboo spoon. If there is a lot of fond build-up, you may need to add more lemon juice to loosen it.
Garnish with fresh lemon zest, chopped cilantro and a couple of spins of fresh cracked pepper.
What to Make with Lemon Coriander Chicken
A staple in Middle Eastern curry dishes, coriander pairs well with allspice, cinnamon and nutmeg which I tend to crave more in the winter due to their warming effects.
However, during the warmer months, I find this lighter coriander chicken recipe more appealing than a curry dish. It pairs well with simple vegetable dishes such as riced broccoli with carrot and cumin. Additionally, pull together a simple lemon coriander chicken bowl by serving it on a bed of simply dressed salad greens with brown rice.
Regardless of what you pair with it, it’s light and satisfying.
This zesty lemon coriander chicken recipe is bursting with flavor and comes together in less than 30 minutes.
Ingredients
Scale
1–1 1/2 pounds skinless chicken breasts or tenders, cut into 1” pieces
1 large clove garlic, chopped
1 large shallot, chopped
2 teaspoons extra virgin olive oil
1 tablespoon ground coriander seeds
1/4 teaspoon fine sea salt
Juice from 1/2 a large lemon
Lemon zest and fresh cilantro for garnish
Instructions
1. Chop the shallot and garlic and let rest in a small bowl while you prepare the chicken.
2. Rinse the chicken in cold water, pat dry with paper towels and cut to 1” pieces. Toss the cut chicken pieces in a medium glass bowl and sprinkle with the salt and ground coriander seeds. Stir until the spices are evenly distributed.
3. Heat the extra virgin olive oil in a ceramic-coated, non-stick skillet over medium-low heat. Add the shallot and cook for about 3 minutes until translucent, stirring frequently to prevent burning.
5. Add the chopped garlic, stir, and cook for about 1 minute or until fragrant.
6. Add the chicken pieces and stir to combine. Cook until the chicken pieces reach an internal temperature of 165º, about 8-10 minutes.
7. Just before the chicken is cooked, pour the lemon juice over the chicken to deglaze the pan. Break up the fond with a wooden or bamboo spoon. If there is a lot of fond build-up, you may need to add more lemon juice to loosen it.
8. Garnish with fresh lemon zest, chopped cilantro and a couple of spins of fresh cracked pepper.
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