Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon cayenne pepper (a pinch, optional - 1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (480 ml)
  • 1 chipotle pepper in adobo sauce, finely chopped (plus 1 teaspoon adobo sauce)
  • 1 lime, zested and juiced
  • 1/4 cup chopped fresh cilantro (a small handful)
  • 1 cup shredded cheddar cheese (about 100g)
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Salsa

Instructions:

  1. Combine spices in a small bowl. Rub the spice mixture evenly over the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside to rest.
  3. While chicken is cooking, heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  4. Add rice to the saucepan and toast for 1 minute. Pour in chicken broth, chipotle pepper, and adobo sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender.
  5. Remove the rice from heat and fluff with a fork. Stir in lime zest, lime juice, and cilantro.
  6. Slice or shred the chicken. Serve the chicken over the chipotle lime rice. Top with your favorite toppings (cheese, avocado, sour cream, salsa, cilantro).