Chipotle Chicken with Sautéed Mixed Vegetables and Cilantro Lime Rice

Servings:
Chipotle Chicken with Sautéed Mixed Vegetables and Cilantro Lime Rice 4.50/5 (4 votes)

The flavors in this meal are fantastic! The chicken recipe calls for chipotle chile powder. If you don’t have it, no problem. Just use regular chile powder. Either way, if you’re serving kids or folks who like a little less heat, stick with 1/2t. The mixed vegetables are crisp and fresh and the perfect complement to the boldness of the chicken. And, the rice is wonderful with bits of cilantro and little tang from the lime. Great meal!

Cilantro Lime Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups jasmine rice
  • 3 cups water,
  • 3 tablespoons cilantro
  • 1/2 lime, juiced
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Place water and rice in a lidded pot. Bring to a boil, reduce to simmer, cover, and let cook 20 minutes.
  2. Remove lid and add cilantro and lime.
  3. Stir to combine and season with salt and pepper.

Nutritional Information

Serving Size: 100g Calories 215 Fat 7 Sat Fat 1 Sodium 1 Carbs 37 Fiber 0 Sugars 0 Protein 3.

Chipotle Chicken

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound boneless skinless chicken breasts, cut into tenders
  • 1/2-1 teaspoon chipotle chile powder, or regular chile powder
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 3 tablespoons olive oil
  • 1/2 lime, juiced

DIRECTIONS

  1. Prehead grill to medium high (or use a grill pan indoors).
  2. Combine all ingredients and let sit for a couple of minutes.
  3. Grill 3-4 minutes per side or until juices run clear. Grilling time will depend on how thick you cut your tenders.

Nutritional Information

Serving Size: 138g Calories 315 Fat 19 Sat Fat 4 Sodium 99 Carbs 2 Fiber 0 Sugars 0 Protein 33.

Sautéed Mixed Vegetables

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 zucchini, chopped
  • 1/2 red onion, chopped
  • 1 red bell pepper, sliced thinly
  • 1 ear corn, kernels removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon chili powder
  • 1 lime, juiced

DIRECTIONS

  1. These can be cooked on a grill pan indoors or in a vegetable basket on the grill while the chicken cooks.
  2. If cooking indoors, heat olive oil on a grill pan over medium high heat until it begins to shimmer. Add vegetables and sauté until tender – about 5-8 minutes. Season with chile powder and a squeeze of lime.
  3. If cooking in a grill basket, toss vegetables in olive oil and grill for 5-8 minutes. Season with chile powder and a squeeze of lime.

Nutritional Information

Serving Size: 178g Calories 108 Fat 7 Sat Fat 1 Sodium 11 Carbs 11 Fiber 2 Sugars 4 Protein 2.

NOTES

KID NOTE: I used 1/2t chile powder and it was perfectly spiced for the kids. They did great with the vegetables (again favoring the zucchini) and rice.

VEGETARIAN TIP:  Replace the chicken with slices of firm tofu.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. bevy2361 says:

    I loved this dish. So flavorable. My only thing was the rice was very sticky, but it could have been because I forgot to add the 1/2 lime juice.

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