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!

 

Topics: Chef's Counter

Strawberry Dark Chocolate Mascarpone Crostini

Serves 10 to 12

Read More
Sparkling Rosé Tonic

Makes 1 drink

Read More
Avocado Dip

Author note: This recipe is easily doubled. However, instead of doubling the salt, season to taste with the salt. This dip is great for tortilla chips, tacos, nachos and chili. Other excellent additio...

Read More
Grilled Smoky Garlic Butter Beef Sirloin Steak with Peppered Fries

Ingredients Smoky garlic butter beef sirloin steak

Read More
Seared Chimichurri Sirloin Steak with Black Bean Salad, Sautéed Asparagus & Bell Pepper

Main ingredients 1 (12 oz) pkg Chef's Counter chimichurri sirloin steak (marinated & ready-to-cook)1 (12 oz) pkg chimichurri sirloin steak (marinated & ready-to-cook) Organic Green Asparagus O...

Read More