|2 servings||calories per servings 600||protein serving 36 g||carbs per serving 80 g||total fat per serving 16 g|
Being quick and easy to prepare and versatile in flavor, the chicken breast is always a top choice for a delicious, no-fuss dinner. Here, it rests in a simple marinade to infuse it with bright flavors of citrus and bold Latin spices, like cumin and ancho chili. It’s sautéed to perfection and then served over a heaping mound of golden rice studded with raisins and almonds, along with a zesty salsa made with cucumbers and jalapeño for a crisp, refreshing contrast in between bites.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Zest and juice lemons.
• Peel and finely mince shallot.
• Dice jalapeño.
• Dice cucumber.
• Place a saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add half of shallot. Cook, stirring often, until shallot begins to turn golden, about 2 minutes.
• Add rice, turmeric and 1/4 teaspoon kosher salt. Cook, stirring, until rice is coated in turmeric, about 30 seconds.
• Pour in 1 1/2 cups water.
• When water boils, cover pan. Reduce heat, and simmer until rice is tender and water is fully absorbed, about 15 minutes.
While rice cooks:
• In a bowl, combine 1 teaspoon olive oil, lemon juice, lemon zest, Latin Spice and 1/4 teaspoon kosher salt.
• Add chicken. Turn to coat in marinade.
In a bowl, combine cucumber, remaining shallot, jalapeño, remaining lemon juice and 1/4 teaspoon kosher salt.
• Remove rice from the heat, and fluff with a fork.
• Stir in raisins and almonds. Cover pan until ready to serve.
• Place a sauté pan over medium-high heat. When pan is hot, add chicken (discard remaining marinade). Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Divide rice between 2 plates.
• Thinly slice chicken against the grain. Fan over the rice.
• Top with cucumber-jalapeño salsa, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...