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

Southwest Chicken Cutlet Rice Bowl

Photo: Greg Dupree Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 1 hr, 30 mins
Yield

Serves 4 (serving size: 1 chicken cutlet and 1 cup rice)

Ingredients

  • 2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 3/4 teaspoon ground coriander, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon cayenne pepper
  • 4 (5- to 6-oz.) chicken cutlets
  • 2 teaspoons olive oil
  • 2 (8.8-oz.) pkg. microwaveable long-grain white rice
  • 3 tablespoons olive oil, divided
  • 1 medium poblano chile, seeds removed, chopped
  • 1 small jalapeno chile, seeds removed, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 cup fresh or frozen, thawed corn kernels
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
  • Garnishes: tortilla strips, lime wedges, salsa, cilantro

How to Make It

  1. Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.

  2. Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.

  3. Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.