Latin Week: Citrus Cilantro Chicken Breast with Spanish Rice

It's Latin Week! Yeay! I wanted to cook with some really fresh and vibrant flavors. My chicken breast combines citrus, garlic and cilantro to create a nice and simple chicken dish that is extremely versatile. Combined with Spanish Rice and you have a great complete meal for any day of the week!


Citrus Cilantro Chicken
6 Chicken Breasts, Cleaned and Trimmed of Fat
1 Lemon, Juiced and Zested
1 Orange, Juiced and Zested
Handful of Cilantro, Roughly Chopped
2 Cloves Garlic
1 Tbsp Salt
1/2 Tbsp Pepper
1 Tsp Cumin
1/4 cup Olive Oil
1 Large Plastic Ziplock Bag

1. Place chicken breasts into plastic bag.
2. Combine juice and zest of lemon and orange. Add seasonings and olive oil. Stir to combine.
3. Place in refridgerator for at least 5 hours, over night is best.
4. Preheat oven to 450-degrees.
5. Place chicken breasts in a baking dish and cook for 25-30 minutes or until golden brown and juices run clear.


Spanish Rice

2 Cups of Long Grain Par Boiled Rice
4 1/4 Cups Water
2 Packets of Goya Tomato and Chicken Boullion
1 Large Tomato
1/2 Red Pepper Diced
1/2 Green Pepper Diced
1 Red Onion, Diced
1 Jalapeno Pepper, Sliced
2 Garlic Cloves , Minced
1 Tsp Turmeric
Olive Oil




1. Add enough olive oil into a pot to cover the bottom.
2. Turn the heat to medium and add jalapenos. Let jalapenos sweat out so the heat and flavor infuses the oil.
3. Cut the tomato in half and squeeze out the juices of it, this will allow you to cut the tomato nicely and you can use the juice for the rice as well.
4. After about five minutes, remove the jalapeno with a slotted spoon, leaving the oil in the pot.
5. Add in the rest of the vegetables and let them sweat for 5-10 minutes, until soft and fragarent.
6. Add in the rice and combine with veggies.
7. Pour in water, tomato pulp and juice, turmeric and the Goya Packets.
*I was very against using the Goya packets, however, they add a really great authentic flavor without any extra fat. The turmeric adds a really beautiful yellow color to the rice*

8. Bring the rice up to a boil and then cover and let cook for 25 minutes on low heat, covered.
9. Fluff with a fork and serve piping hot.