This dish bursts with citrusy goodness and refreshing flavors. The cilantro sauce is truly outstanding, perfect for spicing up a variety of Mexican recipes. It’s an excellent way to brighten dinner during the cold winter months. Every aspect of this recipe was delightful.
I initially hesitated to use 1.5 tablespoons of chili powder. Given the minimal liquid, it seemed like a lot. However, it proved to be a fantastic choice! I marinated the chicken for nearly five hours, which added a depth of flavor due to my schedule.
Living in Minnesota, I opted to cook the chicken on the stove with a splash of olive oil. Medium heat for about five minutes per side did the trick. I topped everything with cheese and covered it to let it rest before plating over egg noodles. The anticipation for summer is already building—this dish is one I plan to recreate eagerly!
Next time, I would skip the egg noodles. Not because they didn’t taste great, but the chicken along with that cilantro sauce stands out beautifully on its own.
Thank you, Brenda, for such a memorable recipe. It was a definite crowd-pleaser!
