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Recipe by:

Sara Crocker

Zesty One-Pan Chili Lime Chicken & Rice

This One-Pan Chili Lime Chicken & Rice combines marinated chicken with savory rice, beans, and corn for a quick, vibrant meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 large chicken breasts (about 1.5 pounds)
  • 1 cup long-grain white rice
  • 1 can black beans (15 ounces, rinsed and drained)
  • 1 cup corn (fresh or frozen)
  • 2 Tbsp. olive oil
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 2 large limes (juiced)
  • 2 cups chicken broth
  • fresh cilantro (for garnish)
  • salt and pepper (to taste)

Equipment

  • 12-inch skillet
  • Measuring cups
  • Measuring spoons
  • Lid

Method
 

  1. Pat the chicken breasts dry with paper towels and rub them with olive oil, salt, pepper, chili powder, cumin, and garlic powder.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 5-6 minutes on each side until golden brown. Transfer to a plate and cover loosely with foil.
  3. In the same skillet, add the rice, stirring to coat. Then add black beans, corn, lime juice, and chicken broth. Bring the mixture to a simmer.
  4. Nestle the chicken back into the pan on top of the rice mixture, cover with a lid, reduce heat to low, and simmer for about 20 minutes.
  5. Once cooked (internal temperature of 165°F), let the chicken rest for a few minutes and garnish with fresh cilantro before serving.

Notes

This dish is perfect for busy weeknights and holds up well for leftovers, making it a convenient option for meal prep.