Looking for the perfect post-workout meal? Well, look no further. Chili Lime Chicken with bell peppers and jasmine rice is great for meal prepping or for a light dinner. This recipe is jammed packed with flavor and easy to make! I first stumbled upon this recipe when I was looking for easy meal prep ideas. I adapted the below recipe from Gimmedelicious. What I love most about this recipe is, after prepping, it goes from stove to table in less than 30 minutes!
The Rice
Start by prepping the water for your rice. Once water boils, cook rice as stated by instructions on the packet. I prefer to use long grain white rice, because it has less starch, but feel free to use whichever rice you have on hand. I tend to use either jasmine or balsamic rice for this dish. While the water for your rice is boiling, feel free to start mixing the ingredients for the chicken marinade.
The Marinade
The marinade for the chicken is made with simple ingredients that I tend to have on hand. For that reason, I use dried cilantro leaves instead fresh cilantro leaves, but they are interchangeable. If using fresh cilantro, use ½ cup of fresh cilantro. I also include Trader Joe’s Chili-Lime seasoning, it has the perfect blend of both ingredients and adds an extra kick to the dish. If you do not have a Trader Joe’s handy (which is unfortunate) feel free to use the same amount of chili powder seasoning and add the lime juice of one lime. Mix all seasonings, oil, lime juice, and lime zest and lather on both sides of the chicken. If you extra time on your hands, allow the marinated chicken to sit covered in the fridge for 30 minutes to an hour for maximum flavor results.
Cooking Method
Cook the marinated chicken stovetop over high heat. Expect a little smoke due to the high cooking temperature. Once the chicken is cooked to charred doneness and the inside is no longer pink, set the chicken aside. Add the bell peppers to the same pan and cook to desired tenderness. There is no need to add any oil to the skillet. Bell peppers create their own moisture and the lack of oil will give your bell peppers a nice charred look.
This recipe would also great be great on the grill. If grilling your bell peppers, I would recommend cutting you bell peppers in half instead of slicing.
Serve your meal hot and enjoy! I served my dish with sliced avocados for a bit of razzle dazzle. If preparing for meal prep, separate and store in microwave safe dishes. Leftovers should be eaten within 3-4 days.
I hope you and your loved ones enjoyed this recipe. If so, please save and share this recipe for later use. This recipe can be found on Pinterest and Yummly.
Did this recipe make your weekday meal prep a breeze? I would love to hear your feedback in the comments below!
Ingredients
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Main Ingredients
- Spices/ Seasoning
Instructions
- Slice bell peppers. Bring 2 cups water to a boil over medium- high heat.
- In a small bowl, mix seasonings, lime juice, lime zest, 4 tbsp. oil, and minced garlic.
- Lather the seasoning and oil mixture over both sides of the uncooked chicken.
- Add 1 cup uncooked rice to the boiling water. Reduce heat to low. Allow to simmer covered until water has evaporated and rice is soft. Fluffy and salt to taste. Set aside.
- In a deep skillet, heat 1 tbsp. olive oil over medium- high heat. Add chicken. Cook each side for approximately 5 minutes or until center is no longer pink.
- Remove chicken from skillet. Set aside.
- In the same skillet, add sliced bell peppers. Cook over medium-high heat for 5-8 minutes or until desired tenderness, flipping occasionally. Remove from heat.
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Serve meal warm. Enjoy
