Cheesy Lime Chicken with Sautéed Vegetables & Garlic Rice

Cheesy Lime Chicken

with Sautéed Vegetables & Garlic Rice

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
  • View All
    Nutrition Label
    Download

For this recipe, simply seared chicken gets an upgrade from a blanket of monterey jack cheese (mixed with aromatic lime zest) melted on top. A side of sautéed onion and shishito peppers is finished with fresh lime juice for even more bright flavor, while a simple bed of garlic-infused jasmine rice soaks it all up.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Place the grated cheese and lime zest in a bowl and mix to thoroughly combine. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; halve lengthwise, then halve crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers.

Make the garlic rice:
2 Make the garlic rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion and peppers in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until lightly browned. Flip and cook 4 minutes. Evenly top with the cheese-lime zest mixture. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the garlic rice and cooked vegetables. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Place the grated cheese and lime zest in a bowl and mix to thoroughly combine. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; halve lengthwise, then halve crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers.

2 Make the garlic rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Make the garlic rice:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion and peppers in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until lightly browned. Flip and cook 4 minutes. Evenly top with the cheese-lime zest mixture. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the garlic rice and cooked vegetables. Serve the remaining lime wedges on the side. Enjoy!

Cook the chicken & serve your dish: