15-Min Chipotle Lime Chicken

15-Min Chipotle Lime Chicken

with Cabbage Slaw, Guacamole & Pre-Cooked Rice

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with Shrimp

cook time

15 min

You'll mix together honey, lime juice, and spicy chipotle chile paste to make a perfectly sweet and spicy glaze for chicken pieces. You'll serve the chicken with a creamy crunchy cabbage slaw and a dollop of guacamole. 

Details

You'll mix together honey, lime juice, and spicy chipotle chile paste to make a perfectly sweet and spicy glaze for chicken pieces. You'll serve the chicken with a creamy crunchy cabbage slaw and a dollop of guacamole. 

Nutrition

550 Cal/serving

See details

One-Pan

Ingredients

10 oz

Shrimp (peeled & deveined)

10 oz

Cooked White Rice

4 oz

Grape Tomatoes

1 each

Poblano Pepper

1 each

Lime

2 tsp

Honey

2 tsp

Chipotle Chile Paste

4 oz

Shredded Cabbage & Carrots

2 tbsp

Mayonnaise

1 bunch

Cilantro

¼ cup

Guacamole

Note: Measurements are for 2 serving recipes.

ingredients_image

Instructions

1 OF 3

recipe-step-image-Prepare the ingredients }

step 1

Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the cilantro. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. In a separate bowl, combine the cabbage and carrots, chopped cilantro, mayonnaise, and the juice of the remaining lime wedges. Season with salt and pepper.

Instructions

recipe-step-image-Prepare the ingredients }

step 1

Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the cilantro. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. In a separate bowl, combine the cabbage and carrots, chopped cilantro, mayonnaise, and the juice of the remaining lime wedges. Season with salt and pepper.
recipe-step-image-Cook the shrimp & vegetables }

step 2

Cook the shrimp & vegetables

Pat the shrimp dry with paper towels. Season with salt and pepper. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and diced pepper(s) in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are slightly softened and the shrimp are opaque and cooked through. Add the honey-chipotle sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

recipe-step-image-Warm the rice & serve your dish }

step 3

Warm the rice & serve your dish

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the cooked chicken and vegetables, cabbage slaw, and guacamole. Enjoy!

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