Chipotle Lime Chicken and Rice
Smoky one-skillet chicken over tomato rice, with Cotija.
Ingredients
Spice Mix
Main
Garnish
Method
Mix , , , , and in a bowl. Squeeze 2 Tbsp juice into a separate container and reserve the remaining lime for garnish.
Pound the breasts to an even ¾-inch thickness. Season both sides with half the spice mixture.
Heat the in a large deep skillet over medium. Add the and cook several minutes per side until browned but not fully cooked, then transfer to a plate.
Dice the and saute in the skillet until softened. Add the remaining spices and cook one minute longer.
Add the diced with their juices, , , and juice. Stir to combine and deglaze the bottom of the pan.
Return the to the skillet, cover, and increase heat to medium-high until the liquid boils.
Reduce heat to low and simmer covered for 15 minutes. Turn off the heat and rest undisturbed for 5 minutes.
Remove the lid and transfer the to a cutting board. Fluff the with a fork. Slice the chicken and place atop the rice.
Garnish with , cheese, and wedges before serving.
Nutrition
Variations
- For more protein, use 3 chicken breasts (about 1½ lb) and add a drained 15 oz can of black beans with the rice.
- For more vegetables, add a diced red bell pepper, a diced zucchini, and 1 cup corn with the rice.
Notes
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