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.

No additional tips available.

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

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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.

Southwest Chicken Cutlet Rice Bowl

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