Cheesy Lime Chicken with Sautéed Vegetables & Garlic Rice

Cheesy Lime Chicken

with Sautéed Vegetables & Garlic Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cheesy Lime Chicken with Sautéed Vegetables & Garlic Rice
Title
time-saving
tips & techniques
Jasmine Rice
Shishito Peppers
Red Onion
How To: Peel Garlic
Monterey Jack Cheese
Lime
Vegetarian Worcestershire Sauce
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Cheesy Lime Chicken

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:
Browse Steps
1 of 4