Servings
Font
Back
4.5 from 90 votes

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 393 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1.5 tsp chipotle powder $0.15
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.05
  • 1 lime $0.50
  • 2 boneless, skinless chicken breast (about 1 lb.) $5.79
  • 1 Tbsp cooking oil $0.04
  • 1 yellow onion $0.32
  • 1 oz. can diced tomatoes* $0.59
  • 1 cup chicken broth $0.13
  • 1 cup long grain white rice $0.62
  • 2 green onions, sliced $0.22
  • 1 oz. Cotija cheese (optional) $0.55

Instructions

    Cup of Yum
  1. Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
  2. Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
  3. Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
  4. While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
  5. Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
  6. Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
  7. Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
  8. Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!

Notes

  • *You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.

Nutrition Information

Serving 1serving Calories 393kcal (20%) Carbohydrates 48g (16%) Protein 30g (60%) Fat 9g (14%) Sodium 887mg (37%) Fiber 3g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 393

% Daily Value*

Serving 1serving
Calories 393kcal 20%
Carbohydrates 48g 16%
Protein 30g 60%
Fat 9g 14%
Sodium 887mg 37%
Fiber 3g 12%

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