Cilantro Chicken & Scallion-Lime Rice with Vegetables & Peanuts

Cilantro Chicken & Scallion-Lime Rice

with Vegetables & Peanuts

35 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this dish, bites of seared chicken are elevated by a drizzle of irresistibly creamy and zesty cilantro mayo and a sprinkling of cotija cheese. It's served over a duo of sautéed zucchini and bell peppers, plus a bed of fluffy white rice mixed with bright lime zest and scallions.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Cilantro Chicken & Scallion-Lime Rice with Vegetables & Peanuts
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 2 Bell Peppers
    • 2 Zucchini
    • 2 Scallions
    • 1 Lime
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Grated Cotija Cheese
    • 2 Tbsps Mayonnaise
    • ½ cup Cilantro Sauce
    • 3 Tbsps Roasted Peanuts
    Prepare the scallions & cook the rice
    1 Prepare the scallions & cook the rice

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips. Medium dice the zucchini. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped peanuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the lime zest; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked vegetables and cooked chicken. Drizzle with the cilantro mayo. Garnish with the cotija and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the scallions & cook the rice
    1 Prepare the scallions & cook the rice

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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.

    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips. Medium dice the zucchini. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped peanuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

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

    To the pot of cooked rice, add the lime zest; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked vegetables and cooked chicken. Drizzle with the cilantro mayo. Garnish with the cotija and sliced green tops of the scallions. Enjoy! 

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