This vibrant dish combines tender chicken—cooked with honey and chili—and sautéed poblano peppers and onions stirred into jasmine rice. It's all topped with juicy marinated tomatoes and a dollop of creamy lime sour cream. Serves 4
Ingredients:
18 oz Boneless Chicken Breast Pieces
2 cups Jasmine Rice
1 teaspoon Paprika
½ teaspoon Garlic Powder
¼ teaspoon Ground Cumin
¼ teaspoon Oregano
1 Onion, sliced thin
½ lb Grape Tomatoes, halved
1 Lime
2 Poblano Peppers, seeded and sliced thin
2 Tbsps Chili Powder
½ cup Plain Nonfat Greek Yogurt
4 tsps Honey
Directions:
1. In a medium pot, combine 1 teaspoon salt, 1 Tablespoon oil, and 2½ cups of water. Heat to boiling on high. Once boiling, add in the rice and stir occasionally until the water is mostly absorbed, then reduce the heat to low. Cover and cook, without stirring, 25-30 minutes, or until the rice is tender. Turn off the heat and fluff with a fork. Follow step-by-step directions to cook rice HERE.
2. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. In a small bowl, combine the sour cream and lime zest; season with salt and pepper; set aside. Place the tomatoes in a bowl. Add the juice of ½ of the lime and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.
3. Make the glaze: In a bowl, combine the honey, chili powder, the juice of the other ½ of the lime, and 1/3 cup of water. Season with salt and pepper.
4. Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and browned. Transfer to a bowl; cover with foil to keep warm.
5. Place the chicken in a bowl. Season with salt, pepper, paprika, garlic powder, cumin, and oregano. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat; taste, then season with salt and pepper if desired.
6. To the pot of cooked rice, add the cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed chicken (including any glaze from the pan), marinated tomatoes (including any liquid), and lime sour cream. Enjoy!
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