Wild Rice Chilies Chicken Dish
Elevate your weeknight dinners with this vibrant Wild Rice Chilies Chicken Dish, a wholesome fusion of bold flavors and colorful ingredients! Tender, perfectly seasoned chicken breasts are paired with nutty wild rice, sautéed bell peppers in three hues, and a hint of jalapeño heat, creating a balanced medley of textures. With aromatic garlic, onion, and a touch of cumin and chili powder, every bite is packed with southwestern-inspired zest. Finished with a garnish of fresh cilantro and a squeeze of zesty lime, this one-pan meal is as eye-catching as it is delicious. Ready in just an hour, this protein-packed recipe is perfect for meal prep or a family dinner, making healthy eating both flavorful and fun.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 pieces chicken breasts
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 large jalapeño
- 1 medium onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 medium lime
Instructions
Rinse the wild rice thoroughly under cold water using a mesh strainer.
In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 35 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, season the chicken breasts with ground cumin, chili powder, salt, and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and translucent.
Add the chopped red, green, and yellow bell peppers, along with the sliced jalapeño. Cook for 5-7 minutes until the vegetables are slightly softened but still vibrant.
Stir the cooked wild rice into the skillet with the vegetables. Mix thoroughly to combine.
Gently fold the sliced chicken into the rice and vegetable mixture. Cook for another 2-3 minutes to heat everything through.
Turn off the heat and garnish with freshly chopped cilantro and a squeeze of lime juice for brightness.
Serve the Wild Rice Chilies Chicken Dish warm and enjoy!
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 18.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2297 mg | 49% | |
*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.
