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Middle eastern cilantro lemony chicken
Middle eastern cilantro lemony chicken

Cilantro is a herb commonly used in many culinary. The other variant of cilantro, which is coriander, is also used in many cuisines.

It is a good source of antioxidants. Using cilantro to flavour food may encourage people to use less salt and reduce their sodium intake.

Along with anti-cancer effects, pain management,anti-fungal and skin health, it also plays a role of natural preservative.

Include cilantro in food to enhance flavour and taste without adding any fat and sodium enriched seasoning.

Cilantro pairs well with many dishes, especially Mexican or Thai meals. It also works well with dishes that contain beans, cheese, eggs, and fish. The herb is also great with creamy vegetable dips and as a topping or garnish for soups and salads.


  • Chicken-250 gm
  • Lemon juice-1 tbsp
  • Chopped cilantro-2 tbsp
  • Crushed pepper-1/2 to 1 tbsp(based on the preferred spiciness)
  • Salt
  • Oil-1 tbsp


  • Cut the chicken into small pieces.
  • Marinate the chicken with salt, pepper, lemon juice, and chopped cilantro. Keep it aside for 30 minutes.
  • Heat oil in a frying pan. Shallow fry the chicken in medium heat while turning the chicken between intervals.


  • I didn’t add turmeric powder in this recipe. Adding turmeric powder or any other spice will totally change the taste, flavour and appearance.
  • Boneless chicken is best to use in this recipe.
  • Only Cilantro leaves were used in this recipe. Remove the stem part before adding them.
  • Adjust the lemon juice based on the level of sourness you prefer.
  • Overcooking may cause the dish to dry out.

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