Mexican Cilantro Lime Chicken Recipe

Why You’ll Love This this Mexican Cilantro Lime Chicken

This freezer-friendly Mexican chicken recipe practically cooks itself while you’re busy doing literally anything else, which honestly sounds like my kind of meal planning. The lime and cilantro combo gives you that fresh, zesty flavor that makes boring weeknight dinners feel like you actually know what you’re doing in the kitchen. Plus, you can dump everything in a bag, toss it in the freezer, and pretend you’re one of those organized people who meal preps like a champion.

Ingredients List

This Mexican cilantro lime chicken recipe calls for simple, everyday ingredients that you probably already have lurking somewhere in your kitchen or can easily grab on your next grocery run.

• 4 chicken breasts
• 2 limes, juice of
• 1 bunch fresh cilantro, chopped
• 1 (16 ounce) bag frozen corn
• 2 minced garlic cloves
• 1/2 red onion, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon cumin

• salt and pepper
• Lean protein power: Chicken breast gives you plenty of protein without all the extra fat, which is great if you’re trying to keep things somewhat healthy while still eating something that actually tastes good.
• Fiber-packed additions: Those black beans and corn aren’t just there to make the dish look pretty – they’re loaded with fiber that’ll keep you full and your digestive system happy.
• Fresh herb benefits: Cilantro isn’t just for show either; it’s packed with antioxidants and adds a bright, fresh flavor that makes this whole meal feel less like “I’m eating healthy” and more like “I’m eating something delicious that happens to be good for me.”

Step by Step Directions



This freezer-friendly Mexican cilantro lime chicken comes together in minutes and cooks itself while you go about your day.

• Place 4 chicken breasts, juice of 2 limes, 1 bunch chopped fresh cilantro, 1 (16 ounce) bag frozen corn, 2 minced garlic cloves, 1/2 chopped red onion, 1 (15 ounce) can drained and rinsed black beans, 1 teaspoon cumin, salt and pepper in a resealable gallon-sized freezer bag.
• Mix all ingredients together in the bag until evenly distributed.
• Zip the freezer bag closed and store in freezer until ready to use.
• When ready to cook, remove from freezer and thaw in refrigerator for 24 hours.
• Transfer contents to slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
• Serve with warm tortillas and your favorite toppings like sour cream, guacamole, salsa, and cheese.

For a crispy variation, you can shred the cooked chicken and fry it in a commercial deep fryer for restaurant-quality texture.

Substitutions and Variations

• Citrus twist – Orange juice mixed with lime, or go full lime with both juice and zest for that extra zing
• Veggie boost – Diced tomatoes, zucchini, or sweet potatoes bulk this up and make it even more satisfying
• Rice cooker hack – Add a cup of uncooked rice and an extra cup of broth to make it a complete one-pot wonder
• Dairy addition – A block of cream cheese thrown in during the last hour creates the creamiest, dreamiest sauce

Additional Things to Serve With This Dish

This chicken is basically a Mexican fiesta on a plate, so why stop at just tortillas when you can turn it into a whole spread?

• Cilantro lime rice – Cook some jasmine rice with a splash of lime juice and chopped cilantro, because plain rice is like wearing socks with sandals.
• Warm flour tortillas – Soft, pillowy tortillas that you can wrap around literally anything, or just tear off pieces to scoop up all that saucy goodness.
• Mexican street corn salad – Charred corn kernels with mayo, cotija cheese, and chili powder, which is basically summer in a bowl.
• Simple guacamole – Mashed avocados with lime, salt, and maybe some diced onion if you’re feeling fancy, though to be frank, even chunky store-bought works.
• Black bean and rice bowls – Layer the chicken over rice, add some of those black beans from the recipe, and top with whatever’s hiding in your fridge.
• Crispy tortilla chips – For when you want to pretend you’re eating healthy but really just want an excuse to double-dip.
• Mexican coleslaw – Shredded cabbage with lime dressing cuts through all that richness and adds a nice crunch.

Cooking Tips & Tricks (Chef’s Notes)

This recipe is pretty foolproof, but a few insider tricks can take it from good to absolutely spectacular.

• Don’t skip the thawing time – I know, I know, we all forget to pull things out of the freezer, but cooking from frozen will give you rubbery chicken and watery sauce that tastes like sadness.
• Pound those chicken breasts – If they’re thicker than an inch, give them a gentle beating with a meat mallet or rolling pin so everything cooks evenly, because nobody wants to bite into chicken jerky.
• Squeeze lime juice fresh – Those little plastic lime bottles are convenient, sure, but fresh lime juice has that bright, zingy flavor that makes your taste buds do a little happy dance.
• Drain the corn if using frozen – Let it thaw for a bit and pat it dry, otherwise you’ll end up with a soupy mess instead of that nice, chunky texture we’re going for.
• Check your slow cooker size – This recipe works best in a 4-6 quart cooker, and if yours runs hot, lean toward the shorter cooking times.
• Shred while hot – The chicken will fall apart easily when it’s still warm from the slow cooker, but once it cools down, you’ll be wrestling with it like you’re trying to untangle Christmas lights.
• Taste and adjust – Before serving, give it a quick taste test and add more lime juice, salt, or cilantro as needed, because every palate is different.

Nutritional Facts

This wholesome Mexican-inspired dish packs impressive nutritional value into every serving.

• Calories: Approximately 320-350 per serving (based on 6 servings)
• Protein: 35-40 grams from lean chicken breast and black beans
• Carbohydrates: 28-32 grams primarily from corn and black beans
• Fiber: 8-10 grams thanks to the black beans and corn
• Fat: 6-8 grams, mostly from naturally occurring chicken fat
• Sodium: 400-500mg (varies based on added salt and bean preparation)
• Vitamin C: High content from fresh lime juice and cilantro
• Iron: Good source from black beans and chicken
• Folate: Excellent source from black beans and cilantro
• Potassium: Rich in potassium from chicken, beans, and corn
• Magnesium: Decent amount from black beans and corn
• Antioxidants: Abundant from fresh cilantro, lime, and colorful vegetables

Fun “Did You Know?”

Beyond its impressive nutritional profile, this cilantro lime chicken recipe connects you to fascinating culinary traditions and surprising food facts.

Did you know cilantro’s polarizing taste stems from genetics? About 14% of people carry genes making cilantro taste soapy.

Meanwhile, lime’s citric acid doesn’t just add flavor—it actually helps tenderize chicken by breaking down proteins.

Black beans were sacred to ancient Mayans, who believed they connected the living and dead.

Cumin, one of our recipe’s spices, was once so valuable it was used as currency in ancient Egypt.

You’re cooking with ingredients steeped in incredible history.