Mexican Chicken with Lime Cauliflower Broccoli Rice
AmericanMexican

Mexican Chicken with Lime Cauliflower Broccoli Rice

Put your favorite salsa to work with this flavorful MM-Green Chicken and Rice recipe

By Chef Laura Bonicelli

black beanscornjalapenosalsa

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

Instructions

  1. 1

    Spray a high-sided baking dish with canola cooking spray and set aside. Preheat your oven to 375ºF.

  2. 2

    Combine the tomatoes, corn, jalapeno, beans, salsa, garlic, cumin, chili powder, salt, and pepper in a medium-sized bowl.

  3. 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. 4

    Bake for 20 minutes, covered. Remove foil and bake for an additional 20 to 25 minutes (45 to 50 minutes total, until chicken registers at 165ºF or higher).

  5. 5

    While the chicken is baking, pulse your cauliflower and broccoli In small batches until it achieves a rice-like texture.

  6. 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 4 minutes. Stir in the lime zest, juice, salt, and chopped cilantro.

  7. 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.

Nutrition (per serving)

308

Calories

35g

Protein

36g

Carbs

4g

Fat

13g

Fiber

1829mg

Sodium