Cilantro-Lime Chicken And Zucchini

1. 1

   Preheat oven to 375

2. 2

   In a small bowl, combine the coriander and cumin, sea salt, and pepper.

3. 3

   Coat the chicken with the oil and season both sides with the spice mixture.

4. 4

   Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes.

5. 5

   Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro.

6. 6

   Zucchini makes a great addition to this dish - I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top...that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro.

7. 7

   This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.