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–+ servings
Chipotle Lime Chicken and Rice

Flavor-Packed Chipotle Lime Chicken and Rice in One Pot

This Chipotle Lime Chicken and Rice is a one-pot meal packed with bold flavors and bright lime, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon Chipotle Powder Can substitute with chili powder for a milder taste.
  • 1 teaspoon Ground Cumin No direct substitute, but can be omitted.
  • 1 teaspoon Garlic Powder Fresh garlic may substitute; adjust quantity to taste.
  • 1 teaspoon Onion Powder Ground onion could be an alternative.
  • 1 teaspoon Salt Use less for low-sodium diets.
For the Chicken and Rice
  • 1 pound Boneless, Skinless Chicken Breasts Boneless thighs may be used for juiciness.
  • 2 tablespoons Cooking Oil Any neutral oil works.
  • 1 medium Yellow Onion Substitute with shallots or green onions if preferred.
  • 1 can Diced Tomatoes Fire-roasted can add extra flavor.
  • 1 cup Chicken Broth Use vegetable broth for vegetarian version.
  • 1 cup Long Grain White Rice Quinoa can be used but requires adjustments.
For Garnishing
  • 1 whole Lime Lemon can be used in a pinch.
  • 2 stalks Green Onions Can substitute with chives or omitted.
  • 1/4 cup Cotija Cheese Feta or queso fresco can be used instead.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Spice Mix by combining chipotle powder, ground cumin, garlic powder, onion powder, and salt in a small bowl.
  2. Juice one lime half into a separate bowl and reserve the other half for garnish.
  3. Pound the chicken breasts to an even thickness and coat with half of the spice mix.
  4. Heat oil in a skillet and brown the chicken for about 5 minutes on each side.
  5. Sauté diced onion in the same skillet for 3-4 minutes until soft, then stir in the remaining spice mix.
  6. Combine diced tomatoes, rice, chicken broth, and lime juice in the skillet.
  7. Return the browned chicken to the skillet and cover to bring to a gentle boil.
  8. Reduce heat and simmer covered for 15 minutes, then let sit covered for 5 minutes.
  9. Fluff the rice with a fork, slice chicken, and garnish before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2.5mg

Notes

Ensure chicken is pounded evenly for consistent cooking. Use a meat thermometer to verify chicken reaches 165°F for safe consumption. Adjust liquid if using different rice types. Feel free to add black beans or corn for extra nutrition.

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