Chicken Thighs with Cilantro Sauce
Roasted Cilantro Corn and Rice
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- ½ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 3 Tbsp fresh cilantro
- 3 Tbsp mayonnaise
- 1 Tbsp lime juice
- ½ small jalapeno pepper
- 1 small clove garlic
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a skillet over medium-high heat 5 minutes per side or until done.
- Meanwhile, add cilantro, mayonnaise, lime juice, jalapeno, and garlic to a food processor or blender; process until smooth. Serve sauce with chicken.
Side Dish Ingredients
- ½ cup long grain white rice
- 1 cup frozen corn kernels
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 425°F. Cook rice according to package directions.
- Toss together corn, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer. Roast 10 to 12 minutes or until browned. Toss with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
343
|
305
|
648
|
| Fat (g) | 27 | 8 | 35 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 1 | 54 | 55 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 386 | 149 | 535 |
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