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# Chef Erin's Recipe: Cilantro Lime Chicken
- URL: https://www.foodconsumer.org/cilantro_lime_chicken_0202110746/
- Published: 2011-02-02T08:44:00.000Z
- Updated: 2026-09-22T15:52:42.000Z
- Description: Chef Erin marinates four chicken breasts overnight in olive oil, garlic, ginger, lemongrass, coconut milk, lime and curry paste, then charbroils them to 165 degrees. Each serving has 166 calories, 23 g protein and 9 g fat, and the strained marinade makes a sauce.
- Author: Food Consumer
- Tags: Chef Erin's Recipes, Recipes & Dining, Chef Erin, #vivvo-import

4 Chicken Breasts, 4 ounces each

Marinade:

2 Tbsp Olive Oil

1/4 tsp Fresh Garlic, chopped

1/4 tsp Fresh Ginger, chopped or pureed

1/4 tsp Fresh Lemongrass, chopped or pureed

2 Tbsp Lite Coconut Milk

1/3 Lime, juiced

1/2 tsp Lemongrass Curry Paste, or yellow curry paste

1 Tbsp Fresh Cilantro, chopped

Pinch of Turmeric

Pinch of Salt and Pepper

Combine all ingredients for the marinade; set aside.

Trim chicken breasts of all skin and fat.

Place chicken in marinade and toss to coat well.

Cover and refrigerate overnight.

Charbroil until an internal temperature of 165 degrees is reached.

Serves 4

Nutrition Info Per Serving: Calories 166, Carbohydrate <1g, Protein 23g, Fat 9g

Tip: This marinade can be turned into a delicious sauce for this chicken; strain marinade after removing chicken, combine with 1/2 cup lite coconut milk and cook on low heat, add more curry paste if stronger flavor is desired.

By Chef Erin