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! The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

Chipotle Lime Chicken and Rice

I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.

What is Chipotle Powder?

Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.

Can I Use Bone-In Chicken?

The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.

Tomato Options

You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.

What to Serve with Chipotle Lime Chicken and Rice

Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:

  • Charred Corn and Zucchini Salad
  • Warm Corn and Avocado Salad
  • Cowboy Caviar
  • Quick Seasoned Black Beans
Side view of chipotle lime chicken and rice in a bowl
Chipotle lime chicken and rice in the skillet garnished with limes

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!
Total Cost $9.16 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 393kcal
Author Beth – Budget Bytes

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
  • 1 lb. boneless, skinless chicken breast $5.79
  • 1 Tbsp cooking oil $0.04
  • 1 yellow onion $0.32
  • 1 15oz. 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

  • 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).
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

Serving: 1serving | Calories: 393kcal | Carbohydrates: 48g | Protein: 30g | Fat: 9g | Sodium: 887mg | Fiber: 3g
Side view of chipotle lime chicken and rice in a skillet

How to Make Chipotle Lime Chicken and Rice – Step by Step Photos

Spices in a wooden bowl

Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).

Seasoned chicken breast on an orange cutting board

Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.

Cooked chicken in a skillet

Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.

Cooked onion in the skillet with spices

While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.

diced tomatoes, rice, and broth added to the skillet

Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.

Chicken added back to the skillet

Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.

Cooked chicken and rice in the skillet

Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.

Sliced chicken on top of stirred rice in the skillet

Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.

Chipotle lime chicken and rice garnished with cotija, green onion, and limes

Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.

overhead view of a bowl with chipotle lime chicken and rice and a fork

Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)

The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

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Grilled California Avocado Chicken

Grilled California Avocado Chicken is tender chicken marinated in an amazing honey garlic balsamic sauce and is grilled to perfection! Topped with a thick slice of mozzarella cheese and avocados, tomatoes, and basil, this chicken is INCREDIBLE!! The combination of chicken and avocado is one of my favorites! If you love California chicken and don’t…

Grilled California Avocado Chicken

Grilled California Avocado Chicken is tender chicken marinated in an amazing honey garlic balsamic sauce and is grilled to perfection! Topped with a thick slice of mozzarella cheese and avocados, tomatoes, and basil, this chicken is INCREDIBLE!!

The combination of chicken and avocado is one of my favorites! If you love California chicken and don’t have a grill try this delicious California avocado skillet chicken, Chicken Enchiladas with Avocado Cream, or Avocado Chicken Salad.

Grilled Chicken topped with avocado.

Grilled California Avocado Chicken

I could not wait to share with you this grilled California avocado chicken!  Cue all of the heart eye emojis for the avocado, tomato, and basil combination! My mouth was watering making this avocado salad of sorts to top off the chicken. It provides a fresh and delicious element on top of the moist, flavorful chicken. It also makes for a vibrant, colorful, and delicious presentation. So pretty!  In spite of looking too great to eat, this grilled California avocado chicken was quickly devoured by my family!

Usually, when something looks and tastes this good, I know I am going to have to put in lots of ingredients and lots of time to make it.  However, this avocado chicken comes together so quickly and easily I was shocked! I am telling you, this was one of the best things that I have ever thrown on the grill. I already can’t wait to make it again. The flavors came together so well and I know that this will become a family favorite at your house as well!

Avocado Chicken Ingredients

First of all, this chicken marinates in a honey garlic balsamic sauce. It marinates to perfection and honestly grills up tender and juicy! The flavor is absolutely unreal in this chicken.

  • Balsamic vinegar: This is the acidic ingredient in the marinade that will act as a tenderizer.
  • Honey:  Part of the marinade that adds flavor and keeps the chicken super juicy.
  • Garlic: Cloves, minced
  • Olive oil: The oil in your marinade will penetrate the meat, and bring the other flavors of the marinade along with it.
  • Italian seasoning:  The perfect blend of flavors for most things, but especially this avocado chicken!
  • Salt and pepper: To taste.
  • Chicken: Boneless skinless breasts will grill best.
  • Mozzarella: I love how fresh sliced mozzarella pairs with the tomato and basil, but any good melting cheese will work to smother the chicken.
  • Avocados: Diced to bite size perfection.
  • Roma tomatoes:  Any tomato will work, just be sure to cut into bite sized pieces.
  • Basil: Fresh chopped basil is perfect on this chicken.
  • Optional: Balsamic vinegar for drizzling

How to Grill California Chicken

And just when you think that it can’t get any better, top it with a thick slice of mozzarella cheese when it comes off of the grill. It gets so melty and ooey-gooey. Then, JUST when you think it can’t possibly get any better with the ooey-gooey cheese on top comes the avocado, tomato, and basil.  Mind blown!

  1. Marinate chicken: In a medium sized bowl, whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Mix avocado topping: Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  3. Grill: Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink.
  4. Dress chicken and serve: Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.
Grilling the chicken, topping it with cheese, making the avocado topping and placing at the chicken.

Grilling the Perfect Grilled California Avocado Chicken

Chicken can be tricky to grill without drying it out, but I’ve got all the tips to keep it moist and tender.

  • Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.
  • Thinly sliced chicken breasts won’t take as long to reach temperature. If your chicken breasts are really thick, pound them to thin them out.  It will reduce cooking time and help it to cook more evenly.
  • Basic rule is 3-5 minutes per side on medium to high heat, but will vary depending on the thickness of your meat.
  • You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature.
  • Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.
  • The chicken is done the temperature reaches 165 degrees or the juices run clear.
  • The chicken will continue to cook slightly even after removed from the grill.
Chicken on the grill.

Variations for Grilled Chicken

It may not be possible to improve on this amazing recipe, but we tried.

  • Marinate: Marinate in a combination of olive oil, lime juice, cilantro and garlic. (The longer it marinates the more flavor you will get, so if you have more time, let it sit in the juices for up to 24 hours.)
  • Add more flavor! If you want even more spice and flavor: Add garlic seasoning on the chicken and use pepper jack cheese instead of mozzarella.
  • Toppings: To change it up, you could even add black olives or bacon on top. Because let’s be honest.  Everything is better with bacon!
  • What to serve with it? Serve with rice, a fresh salad, or seasoned fingerling potatoes.
  • Bake instead of grilling: Cover the chicken with foil and cook chicken only at 350 for approximately 45 minutes depending on thickness of the chicken.  Then, uncover and add cheese and basil and place back in the oven for an additional 5 minutes or until the cheese melts.  Finally, top with the fresh avocado mixture immediately before serving.
Upclose picture of chicken topped with the avocado salsa and basil.

Storing Grilled Chicken

I am not sure you will have any leftovers with this delicious chicken but it is easy to store just in case. Here are a few steps to help keep your grilled chicken fresh.

  • Allow to cool after cooking no more than 2 hours before refrigerating or freezing.
  • Store in a shallow airtight container.
  • Grilled California Avocado Chicken will be good in the refrigerator for 3-4 days or in the freezer for 4 months.
  • To avoid freezer burn be sure to pack your chicken tightly with airtight heavy-duty foil, plastic wrap or freezer paper or putting it in a freezer bag.
Grilled California Avocado chicken on a white plate with basil and sliced avocado garnish.

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Grilled California Avocado Chicken

Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!!
Course Dinner, Main Course
Cuisine American, Italian
Keyword avocado chicken, california avocado chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 People
Calories 558kcal
Author Alyssa Rivers

Equipment

  • Utopia Kitchen Cooking Knives

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados diced
  • 3 roma tomatoes diced (any tomato will work)
  • 1/4 cup fresh chopped basil
  • salt and pepper
  • balsamic vinegar for drizzling optional

Instructions

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Video

Notes

Updated on July 21, 2021
Originally Posted on June 11, 2017

Nutrition

Calories: 558kcal | Carbohydrates: 38g | Protein: 33g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 621mg | Potassium: 1123mg | Fiber: 8g | Sugar: 27g | Vitamin A: 775IU | Vitamin C: 18.5mg | Calcium: 198mg | Iron: 2mg

A Reader’s Review

“So many good flavors! I w’ ill make this over and over forever!” – Andrea
Source : The Recipe Critic More   

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