Cheesy Lime Chicken

with Sautéed Vegetables & Garlic Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
WW Freestyle
11 Smart Points

For this recipe, simply seared chicken gets an upgrade from a blanket of monterey jack cheese (mixed with bright, aromatic lime zest), which helps keep the chicken juicy as it cooks.

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fresh
ingredients
Cheesy Lime Chicken with Sautéed Vegetables & Garlic Rice
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • 1 Red Onion
  • 2 oz Monterey Jack Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Lime
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). 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. 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. 

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. 

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! 

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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). 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. 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. 

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. 

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: