Cilantro Lime Roasted Chicken Breasts
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 3
- Course: Soups & Salads
There is no shortage of delicious flavor in this Cilantro Lime Roasted Chicken Breasts recipe that is cooked in a Reynolds Oven Bag for ease.
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- 1 tablespoon flour
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 3 boneless skinless chicken breasts halves
- 3 tablespoons unsalted butter, melted
- 1 lime, sliced into 1/4 inch thick slices
- 1/2 cup cilantro leaves
- 1 Reynolds® Oven Bag
PREHEAT the oven to 400°
ADD 1 tablespoon of flour to a Reynolds® Oven Bag and shake. Place the bag in a 13x9x2 inch casserole dish
MIX together the cumin, chili powder, oregano, red pepper flakes and Kosher salt in a large bowl.
ADD the chicken breasts, melted butter, and lime slices to the bowl with the spices and herbs and mix thoroughly until the chicken breasts are completely covered and add them into the Reynolds® Oven Bag.
CLOSE the bag and seal it with the provided tie.
CUT 6 half inch slits in the top of the bag and tuck all of the ends into the pan and bake for 30-35 minutes on 400° or until the chicken is browned and has reached an internal temperature of 160°.
REMOVE the chicken from the bag, drain any excess liquid from the bag, and garnish with cilantro leaves.
SERVE the chicken alongside cooked white rice and refried beans.
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