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Healthy Bites Recipe #8

Southwest Chicken-And-Rice Bowl

INGREDIENTS

  • 2 teaspoons kosher salt, divided

  • 1 1/2 teaspoons ground cumin, divided

  • 3/4 teaspoon ground coriander, divided

  • 1/2 teaspoon black pepper, divided

  • Pinch cayenne pepper

  • 2 chicken breasts, cut into two cutlets each

  • 2 teaspoons olive oil

  • 2 (8.8-oz.) pkg. microwaveable long-grain white rice

  • 3 tablespoons olive oil, divided

  • 1 medium jalapeno pepper, seeds removed, finely chopped

  • 1/4 cup finely chopped red onion

  • 1 cup fresh corn kernels

  • 2 garlic cloves, minced

  • 3 tablespoons chopped fresh cilantro

  • 1 teaspoon lime zest, plus 1 1/2 tablespoons fresh lime juice

DIRECTIONS

  • In a small bowl, mix 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon black pepper and cayenne pepper. Rub each cutlet with ½ teaspoon olive oil and spice mixture. Refrigerate for one hour, or up to 24 hours.

  • Cook rice according to package directions.

  • Heat 1 tablespoon oil in a large skillet and cook chicken cutlets over medium-high heat until golden brown, about 5 minutes a side.Remove from heat.

  • Heat 1 tablespoon oil in the skillet and cook pepper and onions until tender, about 5 minutes. Sprinkle mixture with remaining spices.

  • Add corn kernels and garlic, stirring thoroughly until heated, about 1 minute. Pour in cooked rice and stir until heated, about two minutes.
    Remove from heat and add cilantro, lime zest and lime juice.

Macey Schaeffler