Our PlansGift CardsHelloFresh for Teams
Spiced Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Chicken

Spiced Chicken

with Mexican Brown Rice & Bean Medley

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!


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

Total Time35 minutes


/ serving 4 people

1.5 cup

Brown Rice

2 box

Black Beans

4 unit

Roma Tomato

1 unit

Yellow Onion

1 unit


24 ounce

Chicken Thighs

2 teaspoon

Smoked Paprika

Not included in your delivery



2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories764 kcal
Energy (kJ)3197 kJ
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.


Large Pot
Baking Dish
Large Pan



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.

Prep the veggies

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.

Season the chicken

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.

Cook the chicken

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.


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.

Toss and serve

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!