Recipe: One-Pan Cilantro Lime Chicken and Rice

This one-pan dinner will make your life SO much easier when it comes to dinner prep... not to mention cleanup! Savory, marinated chicken, bell peppers, onions and seasoning come together for a hot, delicious meal the entire family will crave over and over. And at only 268 calories per serving, you don't have to worry about helping yourself to a little extra.

One-Pan Cilantro Lime Chicken and Rice

One-Pan Cilantro Lime Chicken and Rice

Unsure how to slice that onion? Don't cry! Here's how:

One-Pan Cilantro Lime Chicken and Rice

And here's an easy way to slice your bell peppers:

One-Pan Cilantro Lime Chicken and Rice

One-Pan Cilantro Lime Chicken and Rice

One-Pan Cilantro Lime Chicken and Rice

Recipe: One-Pan Cilantro Lime Chicken and Rice

Prep time:15 minutes + 30 minutes marinade time

Cook time: 18-20 minutes

Yield: 6 servings

Serving size: 1 cup

Ingredients

2 tablespoons extra virgin olive oil

juice of 2 limes (about 4 tablespoons)

zest of ½ lime

1 teaspoon sugar

1 teaspoon cumin

½ teaspoon salt

⅛ teaspoon black pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 pouches Uncle Ben’s® Ready Rice Whole Grain Brown Rice

3 tablespoons fresh cilantro, chopped

Instructions

    Add 1 tablespoon of oil, lime juice, lime zest, sugar, cumin, salt, black pepper and chicken to a gallon-size resealable bag.

    Shake the contents up to evenly combine the marinade with the chicken, and refrigerate for 30 minutes.

    While the chicken is marinating, heat a large skillet over medium-high heat. Add the remaining tablespoon of oil and cook the onions and bell peppers for 10-12 minutes, until soft.

    Reserve the vegetables on a plate. Do not wash the skillet.

    Microwave the rice according to package directions and set aside.

    When the chicken has marinated, reheat the skillet over medium-high heat and transfer the chicken and its marinade into the skillet. Cook for 3-4 minutes on each side, until cooked through and the marinade has come to a boil.

    Add the reserved vegetables and rice pouches to the skillet. Stir in the chopped cilantro.

    Garnish with additional lime wedges if desired.

Nutrition Information

Per Serving: (1 cup)

Calories: 268

Calories from fat: 75

Fat: 9g

Saturated Fat: 0g

Cholesterol: 43mg

Sodium: 328mg

Carbohydrates: 32g

Fiber: 3g

Sugar: 3g

Protein: 20g

WWP+: 7

Smart Points: 7

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.