Chipotle Lime Chicken and Rice

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  1.5 tsp Chipotle Chile Powder, Ground
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  1 tsp Cumin, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp 1/2 tsp salt ($0.05)
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  1 Lime(67g)
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  15 oz Canned Diced Tomatoes
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  1 cup Low Sodium Chicken Broth
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  1 cup White Rice
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  2 Green Onion (Scallion)(30g)
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  1 oz Cheese, Cotija, Crumbled

Instructions

1. 1Combine the chipotle chile powder, ground cumin, garlic powder, onion powder, and salt in a small bowl. Squeeze juice from the lime into a separate bowl (reserve the lime halves for garnish). Pound the chicken breast to even ¾-inch thickness using a rolling pin or mallet.
2. 2Coat both sides of the chicken with half the spice mixture. Heat the vegetable oil in a large deep skillet over medium-high heat. Once shimmering, add the chicken and cook 3–4 minutes per side until golden brown (chicken does not need to be fully cooked through at this stage). Transfer to a clean plate.
3. 3Dice the onion. Add to the same skillet and sauté over medium heat for 2–3 minutes until softened. Stir in the remaining spice mixture and cook 1 minute until fragrant.
4. 4Add the canned diced tomatoes with juices, the white rice, chicken broth, and lime juice to the skillet. Stir well to dissolve any browned bits from the pan bottom.
5. 5Return the browned chicken to the skillet. Cover with a lid, increase heat to medium-high, and bring to a boil (2–3 minutes).
6. 6Once boiling, reduce heat to low and simmer covered for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes without lifting the lid.
7. 7Remove the lid and transfer the chicken to a cutting board. Fluff the rice with a fork to incorporate the tomato and onion. Slice the chicken into strips.
8. 8Divide the rice evenly into 4 airtight containers while hot. Top each with sliced chicken, green onions, and crumbled cotija cheese. Store in the refrigerator for up to 4 days.