Mexican Chicken with Lime Cauliflower Broccoli Rice
Golden corn kernels and vibrant cherry tomatoes brighten this zesty chicken served over tender cauliflower rice that soaks up every drop of lime-scented flavor. A satisfying weeknight dinner that brings fresh Mexican-inspired tastes to your table without the heaviness.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
4 servings
Ingredients
- canola cooking spray
salsa and chicken
- 1 1/2 cupsquartered cherry tomatoes
- 1 10- ouncebag frozen corn
- 1 jalapeno pepper (sliced)
- 1 15- ouncecan black beans (rinsed and drained)
- 3/4 cupsalsa (your favorite store-bought or homemade - no added fat or sugar)
- 1 clovegarlic (minced)
- 1 teaspoonground cumin
- 1/2 teaspoonchili powder
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 2 chicken breasts
- Kosher salt and pepper
- 3/4 cupsalsa (your favorite store-bought or homemade - no added fat or sugar)
rice
- 2 cupsbroccoli florets
- 2 cupscauliflower florets
- 1 lime -- zested and juiced
- 1/2 teaspoonKosher salt
- 1/3 cupfinely chopped cilantro leaves
garnish
- cilantro leaves (whole)
- 1 bunchgreen onions (sliced - white and light green parts)
- lime wedges
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Spray a high-sided baking dish with canola cooking spray and set aside. Preheat your oven to 375ºF.
- 2
Combine the tomatoes, corn, jalapeno, beans, salsa, garlic, cumin, chili powder, salt, and pepper in a medium-sized bowl.
- 3
Put the mixture into the prepared baking dish. Nestle the chicken breasts in to the mixture. Season the chicken breasts with salt and pepper and top, covering completely, with 3/4 cup of salsa. Cover pan tightly with foil.
- 4
Bake for , covered. Remove foil and bake for an additional 20 to (45 to total, until chicken registers at 165ºF or higher).
- 5
While the chicken is baking, pulse your cauliflower and broccoli In small batches until it achieves a rice-like texture.
- 6
Right after you remove the chicken from the oven, coat a non-stick skillet with cooking spray and heat over medium heat. Add the broccoli and cauliflower. Stir-fry the rice until desired doneness is reached, 2 to . Stir in the lime zest, juice, salt, and chopped cilantro.
- 7
Slice the chicken. Divide the rice between four plates. Top with the sliced chicken and salsa. Garnish with cilantro leaves and serve with lime wedges.