Cilantro Lime Chicken Rice Skillet

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Honey(10g)
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  Lime(5g)
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  Lime Juice, Fresh(30g)
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  Cilantro, Fresh(60g)
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  Chili powder(5g)
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  1 teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Corn, Sweet, Frozen(480g)
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  Cilantro, Fresh(80g)
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  Yellow Onion
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  JalapeñO Pepper
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  Lime Juice, Fresh(30g)
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  Kosher salt and freshly cracked black pepper
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  White Rice(360g)
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  Vegetable oil(30g)
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  1 teaspoon sea salt
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  Lime(5g)
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  Lime Juice, Fresh(15g)
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  Cilantro, Fresh(60g)
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  Mayonnaise, Regular(80g)
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  Sour Cream(80g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Lime Juice, Fresh(15g)
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  Honey(3g)
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  Cilantro, Fresh(60g)
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  Garlic powder(1g)
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  ¼ teaspoon kosher salt

Instructions

1. 1Combine the olive oil, minced fresh garlic, honey, lime zest, lime juice, cilantro, chili powder, salt, and pepper in a large bowl. Add the chicken thighs and turn to coat evenly. Marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours.
2. 2Heat a large nonstick skillet over medium-high heat with a thin coat of vegetable oil. Working in batches to avoid crowding, add the chicken in a single layer and cook undisturbed for 3 minutes per side over medium-high heat until golden brown and the skin is caramelized. Transfer to a plate.
3. 3In a second large skillet, combine the rice, vegetable oil, salt, lime zest, lime juice, cilantro, and 2½ cups of water. Bring to a boil over high heat, then reduce heat to low. Return the chicken to the skillet, cover, and cook for about 20 minutes over low heat until the liquid is absorbed and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
4. 4While the chicken and rice cook, bring a large pot of water to a boil over high heat. Add the frozen corn and cook for 3 minutes over high heat until just tender. Drain and rinse in cold water until cool enough to handle. Slice the kernels off the cobs and place in a bowl. Add the cilantro, diced onion, jalapeño, and lime juice. Season with salt and pepper, then toss to combine.
5. 5Combine the mayonnaise, sour cream, lime juice, honey, cilantro leaves, garlic powder, and salt in a food processor. Blend until smooth.
6. 6Divide the chicken and rice evenly into 4 airtight containers while hot. Top each with equal portions of the corn salad and cilantro lime sauce. Refrigerate for up to 4 days.