plate of chicken thighs and cilantro rice

Cilantro Lime Chicken Thighs with Roast Acorn Squash & Cilantro Rice

Author Albertsons Market | April 30, 2025

 

Roasted-Chile-Lime

Main ingredients 

  1. Branding Iron Ranch Chicken Thighs Boneless Skinless Chimichurri - 2.00 Lb

  2. Organic Green Acorn Squash

  3. Signature Select/Farms Limes Prepacked Bag - 3 Lb

  4. O Organics Cilantro Fresh 0.5 Ounce - .5 Oz

  5.  Signature SELECT Long Grain Thai Jasmine Rice - 32 Oz

Staple ingredients

  1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
  2. Signature SELECT Iodized Salt - 26 Oz
  3. Signature SELECT Black Pepper Ground - 3 Oz

 

Instructions

  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    Wash and dry the fresh produce.

    • 2 acorn squash
    • 1 lime
    • 1/2 small bunch cilantro
  • STEP 3

    Halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

    • 2 tsp extra virgin olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • STEP 4

    Place baking sheet in the oven and roast, turning halfway, until squash is golden and fork-tender, about 20 minutes. Remove from oven.

  • STEP 5

    Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

    • 1 cup jasmine rice
    • 2 cups water
  • STEP 6

    While the rice is cooking, preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 6-9 minutes. Flip and cook, still covered, an additional 6-9 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.

    • 1 tsp extra virgin olive oil
    • 1 (16 oz) pkg cilantro lime chicken thighs (marinated & ready-to-cook)
  • STEP 7

    Meanwhile, zest and juice half of the lime into a small bowl. Cut the remaining lime into wedges and place on a plate. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add a small handful to the plate with the lime wedges and set aside for serving. Add remaining cilantro to the bowl with the lime, along with salt, and stir to combine.

    • 1/2 tsp salt
  • STEP 8

    When the rice is done, add cilantro-lime juice mixture to the pan and gently stir to combine.

  • STEP 9

    Thinly slice chicken.

  • STEP 10

    To serve, divide rice, squash, and chicken between plates. Sprinkle with reserved cilantro and squeeze lime over top. Enjoy!

 

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