Cheesy Mexican Chicken with Garlic Rice & Roasted Vegetables

Cheesy Mexican Chicken

with Garlic Rice & Roasted Vegetables

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 jalapeños. The dish is balanced by toasted pepitas that we're sprinkling atop the chicken, rice, and vegetables, plus sour cream for a cooling finish.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Cheesy Mexican Chicken with Garlic Rice & Roasted Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 1 Zucchini
  • 6 oz Carrots
  • 2 Tbsps Raw Pepitas
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 cloves Garlic
  • 1 oz Sliced Pickled Jalapeño Peppers
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the cheddar and monterey jack and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the sour cream and 1 tablespoon of water. Season with salt and pepper; stir to combine.

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, 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, 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.
Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the carrot pieces and zucchini pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the chicken
4 Roast the chicken

Meanwhile, line a separate sheet pan with foil. 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). Transfer to the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly spread the jalapeño-cheese mixture onto the partially roasted chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

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

Toast the pepitas & serve your dish
5 Toast the pepitas & serve your dish

Meanwhile, in a small 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. Serve the roasted chicken with the cooked rice and roasted vegetables. Drizzle with the seasoned sour cream and garnish with the toasted pepitas. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the cheddar and monterey jack and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the sour cream and 1 tablespoon of water. Season with salt and pepper; stir to combine.

2 Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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
Roast the vegetables
3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the carrot pieces and zucchini pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Roast the chicken

Meanwhile, line a separate sheet pan with foil. 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). Transfer to the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly spread the jalapeño-cheese mixture onto the partially roasted chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

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

Roast the chicken
Toast the pepitas & serve your dish
5 Toast the pepitas & serve your dish

Meanwhile, in a small 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. Serve the roasted chicken with the cooked rice and roasted vegetables. Drizzle with the seasoned sour cream and garnish with the toasted pepitas. Enjoy!

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