Creamy Cilantro Chicken

with Toasted Pepita Rice & Carrots

40 MIN

4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

This dish is filled with bold, Mexican-style flavors thanks to the creamy cilantro sauce drizzled over spiced chicken and a bed of rice loaded with toasted pepitas, spicy pickled jalapeño, and bright lime zest.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
¾ lb Carrots
2 cloves Garlic
1 Lime
2 Tbsps Raw Pepitas
½ cup Cilantro Sauce
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Mayonnaise
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
5 oz Baby Spinach

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 1 tablespoon. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges. Season with salt and pepper.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 Toast the pepitas

Meanwhile, in a large 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 plate and immediately season with salt. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. 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. Leaving any browned bits (or fond) in the pan, transfer to a bowl; cover with foil to keep warm.

5 Cook the carrots & spinach

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

To the pot of cooked rice, add the cooked vegetables, lime zest, toasted pepitas, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished rice. Top with the creamy cilantro sauce. Enjoy!