By Brittanie Peterson
Preheat your oven to 425°F (220°C).
Slice the zucchini, red bell pepper, and red onion into even-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Bake the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly charred.
While the vegetables are roasting, marinate the chicken breasts with the juice of the lime, 2 teaspoons of chipotle seasoning, 1 tablespoon of olive oil, salt, and pepper. Let it sit for at least 10 minutes.
In a pot, bring 3 cups of water to a boil. Add the rice and reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is tender and all the water is absorbed.
Chop half a bunch of cilantro finely. Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side until they are cooked through and have nice grill marks.
Once everything is cooked, serve the chipotle-lime chicken alongside the cilantro rice and roasted vegetables. Garnish with extra cilantro if desired.
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By Brittanie Peterson
This Mexican Main Course Chicken Rice Dishes recipe is ready in 45 minutes and features chicken breasts, basmati or long-grain rice, lime and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 425°F (220°C).
Slice the zucchini, red bell pepper, and red onion into even-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Bake the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly charred.
While the vegetables are roasting, marinate the chicken breasts with the juice of the lime, 2 teaspoons of chipotle seasoning, 1 tablespoon of olive oil, salt, and pepper. Let it sit for at least 10 minutes.
In a pot, bring 3 cups of water to a boil. Add the rice and reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is tender and all the water is absorbed.
Chop half a bunch of cilantro finely. Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side until they are cooked through and have nice grill marks.
Once everything is cooked, serve the chipotle-lime chicken alongside the cilantro rice and roasted vegetables. Garnish with extra cilantro if desired.
Calories per Serving: 600
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