More Great Recipes: Low Carb | Poultry

Cilantro Cream Chicken

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Member since 2014

Serves | Prep Time | Cook Time


3 lbs chicken thighs (can substitute chicken breast if you wish)
1 cup Italian dressing
2 tbs. lime
1 bunch cilantro, roughly chopped
1/2 cup sour cream
1 cup red onion, sliced
1 cup red bell pepper, sliced

Combine the Italian dressing, lime juice & about 2 tablespoons of the cilantro. Reserve 1/4 cup of the mix, pour the remaining marinade over the chicken & vegetables in a Tupperware containers or gallon Ziploc bags. Turn the chicken to coat & marinate in the refrigerator for 1 hour up to overnight.

Add the remaining cilantro to the reserved 1/4 cup of marinade & combine with the 1/4 cup of sour cream. I gave mine a quick blend in my food processor. Chill until ready to serve.

Heat a large skillet over medium to medium high heat. Remove the chicken & vegetables from the marinade, discard the remaining marinade.

Saute chicken until the chicken is no longer pink & juices run clear. Remove chicken when done. Add the vegetables to the pan and sautee on medium to high heat until carmelized. (Oh man sooo yummy)

Serve the veggies and cilantro sauce on top of the chicken with your choice of side.

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