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Cilantro Lime Chicken

Cilantro Lime Chicken
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Serve on tortillas or lettuce and add your favorite taco toppings, like shredded cheese, salsa, and guacamole.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 4-6 hours on “low” setting.
  2. Shred chicken and mix with sauce in crockpot.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
  2. Flip over.
  3. Pressure cook 25 minutes. (There should be enough liquid in the recipe to reach pressure, but if you receive a “burn” error, add ¼ cup of water or chicken broth (this will change nutritional information).)
  4. Natural release.
  5. Shred chicken and mix with sauce in Instant Pot.


  • Helen Bamhare says:

    If you buy Frozen chicken breasts, can you just add to the recipe, as long as you don’t let them thaw before freezing the meal?

  • Cheri Stout-Robinson says:

    So just wondering – do you eat this as tacos? Or what do you serve this with

  • Jenny Baehr says:

    Can you use fresh cilantro and still freeze it? Do herbs always need to be dried for frozen meals? Thank you!!

  • Betty Ponder says:

    I need some advice on how to get all the seasonings out of the gallon bag after a quick thaw. To you have any tricks to share?

    • Kelly McNelis says:

      Most of them should come out easily. If not, leave it in water for another minute or two.

    • Karen Phillips says:

      I used to manage a meal prep business. If you are using gallon zip lock bags, cut a notch out of the bottom corner and push the seasonings and liquids through – then they don’t get hung up in the zip lock. Also, zip lock bags are recyclable – code 7 – I even checked with our garbage company on this. Also, when filling zip locks, fold the edges over so ingredients don’t get in your “zipper.”

    • Theresa Kasel says:

      I mix a tablespoon of water in the bag. seal and dump that in. I use an InstantPot, so alittle extra liquid is good.

  • Veralee says:

    I learned about this site this morning at 2 AM while surfing the web, and I joined immediately. I tested this recipe today using my crockpot and defrosted chicken in my refrigerator. It was delicious! I served this over rice and back beans, and my son loved it.

  • Ruth Anne Carreras says:

    Can we use a vacuum sealer for these recipes?

  • Kim Griffiths says:

    This recipe makes the best copy-cat Chipotle bowls! I use Zatarain’s Cilantro Lime rice. Add this yummy chicken. Tope with black beans, roasted corn, salsa, cheese & sour cream. Yum!

  • phyllis lorenz says:

    This does not seem to make a lot of sauce.
    also, does the acid in these recipes cook the meat? It seemed like when I put this in the crock pot it was already flaky.
    Thanks. Phyllis Lorenz

  • Erin K says:

    Hi is there a way to add a note to a recipe? For example, I made this recipe in about 4.5 hours on high.

  • Cathy Coulter says:

    How much juice from the lime? only says one lime….? or can I use the bottled juice instead of fresh…seems a lot easier is yes but need to know the amount please…thanks!

  • Karen Fielder says:

    I’m new to this and vey excited to begin. The local store sells meats labeled ‘previously frozen’ and I’m concerned about using them in meals prepped for the freezer. Is it safe to refreeze these products after I add them to my meal bag?
    One person suggested adding the still frozen meats to the bag and that seems perfectly safe but…frozen chicken breasts here are overlapped and frozen together in a great lump OR individual frozen breasts are coated with a thick layer of ice to prevent freezer burn (I guess). The clump of breasts has to be thawed quite a bit before separating and the individual ice coated ones will carry a great amount of extra water to the meal bag.
    Any ideas? Appreciate your advice everyone!

  • Tracy Smith says:

    I have an 8 quart Instant Pot, if I was doing this recipe fresh, not frozen, is it enough liquid?

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