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. 1In a large bowl, combine the olive oil, garlic, honey, lime zest, lime juice, cilantro, chili powder, salt, and pepper.
2. 2Add the chicken, and turn to coat. Let marinate at room temperature for 15 minutes or refrigerated, covered, for up to 2 hours.
3. 3Heat a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, until browned, about 3 minutes per side. Transfer the chicken to a plate.
4. 4Meanwhile, make the corn salad. Bring a large pot of water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and rinse in cold water until cool enough to handle. Slice the kernels off the cobs and place them in a large bowl. Add the cilantro, onion, jalapeño, and lime juice. Season with salt and pepper to taste, then toss to combine.
5. 5Make the rice. In 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. Reduce the heat to low. Transfer the chicken to the skillet, cover, and cook until the liquid has been absorbed, and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 20 minutes.
6. 6While the chicken and rice cook, make the sauce. In the base of a food processor, combine the mayonnaise, sour cream, lime juice, honey, cilantro leaves, garlic powder, and salt. Blend until smooth.
7. 7Divide the chicken and rice among 4 plates. Serve topped with the corn salad and sauce.