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Cheesy Mexican-Spiced Chicken

with Rice & Chipotle Cabbage Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories

In this dish, our boldly spiced chicken breasts are generously covered by a blanket of mild monterey jack cheese—perfectly accompanied by a crisp, refreshing slaw dressed with lime juice and creamy chipotle sauce.

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fresh
ingredients
Cheesy Mexican-Spiced Chicken with Rice & Chipotle Cabbage Slaw
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 2 Scallions
  • ½ lb Green Cabbage
  • 6 oz Carrots
  • 1 Lime
  • 2 Tbsps Creamy Chipotle Sauce
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
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). Place the zest in a bowl. Quarter the lime. Thinly slice the cheese.

Make the slaw:
2 Make the slaw:

To make the dressing, to the bowl of lime zest, add the creamy chipotle sauce and the juice of 2 lime wedges; season with salt and pepper. Whisk to combine. Add the dressing to the bowl of prepared vegetables; stir to coat. 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. Cover to keep warm.

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! 

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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). Place the zest in a bowl. Quarter the lime. Thinly slice the cheese.

2 Make the slaw:

To make the dressing, to the bowl of lime zest, add the creamy chipotle sauce and the juice of 2 lime wedges; season with salt and pepper. Whisk to combine. Add the dressing to the bowl of prepared vegetables; stir to coat. 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. Cover to keep warm.

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: