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Cheesy Lime Chicken
with Sautéed Vegetables & Garlic Rice
35 MIN
2 Servings
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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories600 Cals (est.)
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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
Title
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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
time-saving
tips & techniques
step-by-step
instructions
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.
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!
* An instant-read thermometer should register 165°F.
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.
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!
* An instant-read thermometer should register 165°F.
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