Cheesy Mexican-Spiced Chicken with Rice & Chipotle Cabbage Slaw

Cheesy Mexican-Spiced Chicken

with Rice & Chipotle Cabbage Slaw

30 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

In this dish, our boldly spiced chicken is generously covered by a blanket of mild monterey jack cheese—perfectly accompanied by a crisp, refreshing slaw dressed with fresh lime juice and creamy chipotle sauce. To contrast the bright, zesty flavors, we’re serving it all with a simple side of fluffy jasmine rice.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl; add the sliced white bottoms of the scallions. Zest the lime to get 1 teaspoon (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. Thinly slice the cheese.

Make the slaw:
2 Make the slaw:

To the bowl of prepared vegetables, add the lime zest, creamy chipotle sauce, and the juice of 2 lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the rice:
3 Cook the rice:

While the slaw marinates, 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, 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. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the rice cooks, 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 a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Carefully top with the sliced cheese. 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 cooked rice and slaw. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl; add the sliced white bottoms of the scallions. Zest the lime to get 1 teaspoon (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. Thinly slice the cheese.

2 Make the slaw:

To the bowl of prepared vegetables, add the lime zest, creamy chipotle sauce, and the juice of 2 lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the rice:
3 Cook the rice:

While the slaw marinates, 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, 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. 

4 Cook the chicken & serve your dish:

While the rice cooks, 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 a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Carefully top with the sliced cheese. 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 cooked rice and slaw. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy! 

Cook the chicken & serve your dish:
Browse Steps
1 of 4