ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Chicken with Coriander Rice

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: 1/2 cup rice, 1 chicken breast half, and about 1 tablespoon sauce)

Ingredients

  • 3/4 cup uncooked long-grain white rice
  • 1 tablespoon olive oil, divided
  • 1/2 cup chopped onion
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/4 cup cherry preserves
  • 2 teaspoons chopped canned chipotle chiles in adobo sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin

Nutrition Information

  • calories 419
  • fat 8.2 g
  • satfat 1.5 g
  • monofat 3.9 g
  • polyfat 1.1 g
  • protein 40 g
  • carbohydrate 44 g
  • fiber 1 g
  • cholesterol 109 mg
  • iron 3 mg
  • sodium 486 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cook rice according to package directions, omitting salt and fat.

  3. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; sauté 1 minute. Stir in rice and 1/4 teaspoon salt; sauté 1 1/2 minutes. Stir in parsley and lemon juice.

  4. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.