New & Notable

Cheesy Mexican Chicken

with Broccoli, Rice & Toasted Pepitas

50 MIN

2 Servings

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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.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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.

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.