Creamy Cilantro Chicken with Toasted Pepita Rice & Green Beans

Creamy Cilantro Chicken

with Toasted Pepita Rice & Green Beans

40 MIN
+$3.45/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    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
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Creamy Cilantro Chicken with Toasted Pepita Rice & Green Beans
    Title
    • 4 Flank Steaks
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lime
    • 2 Tbsps Raw Pepitas
    • 1 cup Long Grain White Rice
    • ¾ lb Green Beans
    • ½ cup Cilantro Sauce
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Mayonnaise
    • 2 cloves Garlic
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 1 tablespoon. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Cook the rice
    2 Cook the rice

    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.

    Toast the pepitas
    3 Toast the pepitas

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon 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.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.*Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the green beans
    5 Cook the green beans

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring contantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat and stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    6 Finish & serve your dish

    To the pot of cooked rice, add the 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and cooked green beans. Top the steaks with the cilantro mayo. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 1 tablespoon. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Cook the rice

    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.

    Cook the rice
    Toast the pepitas
    3 Toast the pepitas

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon 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 steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.*Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the steaks
    Cook the green beans
    5 Cook the green beans

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring contantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. 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 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and cooked green beans. Top the steaks with the cilantro mayo. Enjoy!

    Finish & serve your dish
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