Cilantro-Lime Chicken Bake

Usually I’m not a fan of casseroles, but I’ve learned there is a time and place for almost everything.  I recently discovered a blog called Girl Versus Dough which, much like mine, started out as solely a bread blog and has since expanded.


I was in the mood for tacos and looking to use up cilantro we had when I came across this recipe.  Normally I would make each of the components separately and serve but given how hot it was outside I wasn’t interested in making more heat and mess than necessary.


The chicken cooked up really nicely and is so incredibly flavorful.  We don’t do overnight marinades that often but I have a feeling I’ll be using this one again for different recipes.


And the cheese!  It seemed like way too much when I was putting it on (probably because it was) but you’re rewarded with this perfectly-melted-slightly-crispy-on-the-edges layer of deliciousness.


And cleanup is as easy a putting a ball in a cup!  I mean, putting the dish in the refrigerator.  Normally after dinner I’ll turn to the sink and start up on the dishes; I must say it is far more pleasant to just leave the table and not worry about it.  Perhaps this is the beginning of a beautiful friendship between me and casseroles.


And, of course, what better way to celebrate the start of football season this weekend with another Michigan bread photoshop.  Go Blue!


Cilantro-Lime Chicken Bake


Chicken Marinade

  • 2-3 lbs chicken breast, cut into 2 inch strips
  • 3/4 cup canola oil
  • 1 cup cilantro leaves
  • Juice and zest of 2 limes
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cilantro-Lime Rice

  • 1 cup white rice
  • 2 cups vegetable or chicken broth (water ok if you don’t have any)
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 2 teaspoons sugar


  • 16 ounces tomato sauce
  • 1 1/2 teaspoons cumin, ground
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 ounces shredded jack cheese


Combine oil, cilantro, lime juice & zest, garlic, sugar, salt, and pepper in a food processor and pulse until blended well.  Place chicken in large resealable plastic bag and pour in marinade.  Let sit overnight in the refrigerator.

The following day cook rice in vegetable broth and add cilantro, lime juice, garlic, and sugar once cooked.  Pour chicken and marinade into a large pan over medium-high heat and cook until chicken starts to brown.

Preheat oven to 350°F and lightly oil a 13×9 inch casserole dish.  Spread the rice evenly on the bottom then top with the chicken.  Add cumin, oregano, and cayenne to tomato sauce and then pour over the chicken and rice.  Top with an even layer of shredded cheese.

Bake casserole 20-25 minutes, until cheese is bubbling and crisp on the pan edges.

Adapted from Girl Versus Dough.

2 thoughts on “Cilantro-Lime Chicken Bake

  1. Pingback: Chocolate Stout Sourdough with Fresh Cherries and Hazelnuts | Bakers & Best

  2. Pingback: Lemon Poppy Seed Sourdough | Bakers & Best

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