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Spiced Chicken

Spiced Chicken

with Mexican Brown Rice & Bean Medley

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Lime zest and paprika adds both brightness and smokiness to this weeknight chicken dish. Boneless, skinless thighs stay super juicy, giving this dish extra flavor. We love that everything gets tossed together at the end—it helps all the flavors marry!

Tags:Gluten-free

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

Brown Rice

2 box

Black Beans

4 unit

Roma Tomato

1 unit

Yellow Onion

1 unit

Lime

24 ounce

Chicken Thighs

2 teaspoon

Smoked Paprika

Not included in your delivery

unit

Salt

2 tablespoon

Olive Oil

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate90 g
Sugar5 g
Dietary Fiber23 g
Protein54 g
Cholesterol150 mg
Sodium318 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Zester
Baking Dish
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cook the rice: Bring a large pot of salted water to a boil. Once boiling, add the rice and boil for 25-30 minutes, until tender. When finished, drain the rice, just like pasta.

2

Wash and dry all produce. Meanwhile, halve, peel, and finely dice the onion. Dice the tomatoes. Drain and rinse the black beans. Zest, then halve the limes.

3

In a shallow dish, combine the smoked paprika, half the lime zest, and a large drizzle of olive oil. Cut the chicken into bite-sized pieces and toss into the spice mixture. Season generously with salt and pepper.

4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook, tossing for 5-6 minutes, until browned and cooked through. Remove from the pan and set aside.

5

Cook the onions: Add the onions to the same pan over medium heat. If the pan is too dry, add another drizzle of olive oil. Cook, tossing for 4-5 minutes, until softened. Add a splash of water to help scrape up the browned bits from the bottom of the pan. Remove the pan from heat.

6

When the rice is done, toss into the pan along with the onions, tomatoes, black beans, and spiced chicken. Toss over medium heat until heated through. Stir in a squeeze of lime juice, a large drizzle of olive oil, and the remaining lime zest. Season generously with salt and pepper, enjoy!