Spicy Honey-Lime Chicken Tostadas with Jasmine Rice

Spicy Honey-Lime Chicken Tostadas

with Jasmine Rice

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 930 Cals/serving
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This zesty Mexican meal pairs crispy, oven-toasted tortillas with tender glazed chicken and carrots, which get irresistibly spicy-sweet flavor from a combo of honey, fresh lime juice, and fiery chipotle paste—tempered by dollops of cooling sour cream. We’re serving it all with a side of fluffy rice brightened with lime zest.

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fresh
ingredients
Spicy Honey-Lime Chicken Tostadas with Jasmine Rice
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • ½ cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 6 oz Carrots
  • 1 Lime
  • 2 cloves Garlic
  • ¼ cup Sour Cream
  • 1 Tbsp Honey
  • 2 tsps Chipotle Chile Paste
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Reserving the sheet pan, transfer the roasted carrots to a plate.

Cook the rice:
2 Cook the rice:

Meanwhile, 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 tender and the water has been absorbed. Turn off the heat; fluff with a fork.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. 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). Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired. 

Cook the beans:
4 Cook the beans:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

Toast the tortillas:
5 Toast the tortillas:

Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a work surface.

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

Meanwhile, 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cooked beans, cooked chicken and carrots, and lime sour cream. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the tostadas with the finished rice. Enjoy! 

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Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Reserving the sheet pan, transfer the roasted carrots to a plate.

2 Cook the rice:

Meanwhile, 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 tender and the water has been absorbed. Turn off the heat; fluff with a fork.

Cook the rice:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. 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). Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired. 

4 Cook the beans:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

Cook the beans:
Toast the tortillas:
5 Toast the tortillas:

Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a work surface.

6 Cook the chicken & serve your dish:

Meanwhile, 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. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cooked beans, cooked chicken and carrots, and lime sour cream. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the tostadas with the finished rice. Enjoy! 

Cook the chicken & serve your dish: