Chipotle Chicken and Rice Ww
Elevate your weeknight dinner with this smoky and zesty Chipotle Chicken and Rice recipe! Perfectly seasoned chicken breasts are seared to golden perfection, then simmered in a rich sauce made with smoky chipotle peppers, adobo sauce, garlic, and lime juice, creating a deeply flavorful base. Tossed with fluffy white or nutty brown rice, this one-skillet meal is hearty, satisfying, and incredibly easy to prepare in under an hour. Garnished with fresh cilantro and served with bright lime wedges, this crowd-pleasing dish offers a balance of spice, tang, and comfort. Whether you're seeking a quick, nutritious family dinner or a meal-prep-friendly dish, this recipe is a must-try. Keywords: chipotle chicken, chicken and rice recipe, one-skillet dinner, smoky chipotle, easy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups cooked white or brown rice
- 2 pieces chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 2 tablespoons olive oil
- 1 small, diced onion
- 3 cloves, minced garlic
- 1 cup chicken broth
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped cilantro
- 4 pieces for serving lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with cumin, smoked paprika, salt, and black pepper.
Cook the chicken in the skillet for 4-5 minutes per side until golden brown but not fully cooked. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil along with the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 additional minute until fragrant.
Chop the chipotle peppers into small pieces and add them to the skillet along with the adobo sauce. Stir well to combine.
Pour in the chicken broth and lime juice, scraping the skillet to release any browned bits from the bottom.
Return the chicken breasts to the skillet. Cover and simmer over low heat for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred it with two forks.
Return the shredded chicken to the skillet and stir in the cooked rice. Mix well to combine and heat through for 2-3 minutes.
Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.8 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
