Southwest-Spiced Chicken & Cumin Rice
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Southwest-Spiced Chicken & Cumin Rice

Southwest-Spiced Chicken & Cumin Rice

with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Our chefs created a recipe that’s quick to cook while still capturing the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


1 clove


¼ ounce


½ cup

Jasmine Rice

1 teaspoon


½ ounce


10 ounce

Chicken Cutlets

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories620 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber2 g
Protein40 g
Cholesterol140 mg
Sodium220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel
Small Bowl



• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, cumin, and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Roast Zucchini

• While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

Toast Pepitas

• Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2-3 minutes. Transfer to a plate.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro. • Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1-3 minutes per side. Turn off heat. • Transfer chicken to a second baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until cooked through, 6-8 minutes.

Make Sauce & Finish Rice

• While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream. • Fluff rice with a fork; stir in toasted pepitas and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.


• Slice chicken crosswise. • Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

Chicken is fully cooked when internal temperature reaches 165°.