Southwest Chicken Cutlet Rice Bowl Recipe

Name: Southwest Chicken Cutlet Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt, divided; 1 1/2 teaspoons ground cumin, divided; 3/4 teaspoon ground coriander, divided; 1/2 teaspoon black pepper, divided; 1/8 teaspoon cayenne pepper; 4 (5- to 6-oz.) chicken cutlets; 2 teaspoons olive oil; 2 (8.8-oz.) pkg. microwaveable long-grain white rice; 3 tablespoons olive oil, divided; 1 medium poblano chile, seeds removed, chopped; 1 small jalapeno chile, seeds removed, finely chopped; 1/4 cup finely chopped red onion; 1 cup fresh or frozen, thawed corn kernels; 2 garlic cloves, minced; 3 tablespoons chopped fresh cilantro; 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice; Garnishes: tortilla strips, lime wedges, salsa, cilantro

Servings: persons

2 teaspoons kosher salt, divided
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon cayenne pepper
4 (5- to 6-oz.) chicken cutlets
2 teaspoons olive oil
2 (8.8-oz.) pkg. microwaveable long-grain white rice
3 tablespoons olive oil, divided
1 medium poblano chile, seeds removed, chopped
1 small jalapeno chile, seeds removed, finely chopped
1/4 cup finely chopped red onion
1 cup fresh or frozen, thawed corn kernels
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
Garnishes: tortilla strips, lime wedges, salsa, cilantro

1
Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.
2
Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.
3
Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons kosher salt, divided, 1 1/2 teaspoons ground cumin, divided, 3/4 teaspoon ground coriander, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Southwest Chicken Cutlet Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwest Chicken Cutlet Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions