Cheesy Mexican Chicken with Broccoli, Rice & Toasted Pepitas
New & Notable

Cheesy Mexican Chicken

with Broccoli, Rice & Toasted Pepitas

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This dish is packed with bold, zesty flavors thanks to Mexican-spiced chicken breasts smothered with melty cheese and tangy pickled jalapeño, and toasted pepitas tossed with lime zest that we're sprinkling atop the chicken, rice, and broccoli.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheesy Mexican Chicken with Broccoli, Rice & Toasted Pepitas
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 2 Tbsps Raw Pepitas
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 cloves Garlic
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Lime
  • ½ lb Broccoli
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the cheddar and monterey jack and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be.

Cook the rice
2 Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Make the lime pepitas
3 Make the lime pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Add the lime zest; stir to combine. Wipe out the pan.

Cook the broccoli
4 Cook the broccoli

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the broccoli is tender. Turn off the heat; carefully stir in the juice of 2 lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes, or until browned. Flip and cook 5 minutes. Top the chicken with the jalapeño-cheese mixture, then loosely cover the pan with foil. Cook 1 to 2 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the cooked rice and cooked broccoli. Garnish with the lime pepitas. Serve the remaining lime wedges on the side. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the cheddar and monterey jack and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Cook the rice
Make the lime pepitas
3 Make the lime pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Add the lime zest; stir to combine. Wipe out the pan.

4 Cook the broccoli

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the broccoli is tender. Turn off the heat; carefully stir in the juice of 2 lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the broccoli
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes, or until browned. Flip and cook 5 minutes. Top the chicken with the jalapeño-cheese mixture, then loosely cover the pan with foil. Cook 1 to 2 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the cooked rice and cooked broccoli. Garnish with the lime pepitas. Serve the remaining lime wedges on the side. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Browse Steps
1 of 5