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Chile Crusted Chicken with Garlicky Cilantro Rice

Chile Crusted Chicken with Garlicky Cilantro Rice: Spicy chicken breast is blackened, seared, and then serving with an easy garlick rice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 465 kcal
Course: Main Course
Cuisine: American

Ingredients

Marinade & Rub
  • 2 medium bone-in, skin-on chicken breastsq
  • 1/3 cup lime juice
  • 3 large garlic cloves, grated
  • 1/4 cup olive oil
  • 1 1/2 tsp lime zest
  • 1 tsp chili powder
  • 1/8 tsp smoked paprika
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 3/4 tsp kosher salt
  • 2 tsp olive oil
Garlicky Cilantro Rice
  • 2 tsp olive oil
  • 1/3 cup diced onion
  • 3 large garlic cloves, minced
  • 3/4 cup jasmine rice
  • 1 1/4 cup water
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 1/4 cup chopped cilantro
Vinaigrette
  • 1 1/2 tbsp lime juice
  • 1/2 tsp honey
  • 3 tsp olive oil
  • salt and pepper

Instructions

    Cup of Yum
  1. Using a sharp knife, remove the rib bone of the chicken breast. If you need help, refer to this tutorial. 
  2. Add lime juice, grated garlic cloves, and olive oil to a large plastic bag. Mix together and then add chicken breasts. Marinate for 45 minutes to one hour. 
  3. Preheat oven to 375 degrees. Once the chicken has marinated, use paper towels to completely dry off the chicken. Set aside. In a small bowl, combine lime zest, chili powder, smoked paprika, paprika, onion powder and salt. Sprinkle evenly over chicken. 
  4. Heat a large cast iron skillet to a medium-high heat. Add olive oil. Coat pan in olive oil and place chicken skin-side down. Cook until skin is crispy and crust has formed, about 5-6 minutes. The chicken should easily release from the pan. It may look burnt, but it's not! It's just blackened.  Flip the chicken and place in the oven. Cook until the internal temperature reaches 165 degrees. Let rest for five minutes before serving.
  5. Serve rice with chicken. Spoon vinaigrette on top. 
Rice
  1. Heat a medium saucepan to a medium heat. Add olive oil. Once oil is hot, add onion. Season with a pinch of salt. Once the onion has started to soften, add garlic, turn the heat down to medium-low and cook until garlic is fragrant, about 1 minute. Add rice, water and 1/4 teaspoon salt. Bring to a boil and reduce heat to low. Cover and cook until all the water has absorbed, about 20-25 minutes 
  2. Once all the water has evaporated, fluff the rice with a fork and add lime zest and cilantro. Season to taste with salt. 
Vinaigrette
  1. Whisk lime juice and honey together. Slowly drizzle in olive oil while whisking. Season to taste with salt and pepper. 

Nutrition Information

Serving 1chicken breast with rice Calories 465kcal (23%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 25g (38%) Saturated Fat 4g (20%) Cholesterol 72mg (24%) Sodium 732mg (31%) Potassium 534mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 690IU (14%) Vitamin C 11mg (12%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 465

% Daily Value*

Serving 1chicken breast with rice
Calories 465kcal 23%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 732mg 31%
Potassium 534mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 690IU 14%
Vitamin C 11mg 12%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.