Easy One-Pan Lime Chicken and Rice

Who doesn’t love one-pan meals? We’re talking quick and easy so that dinner is on the table in no time!

There’s one thing that I truly adore and that is cooking one-pan meals. And frankly, I am obsessed with this particular dish. The Flavor of the lime juice mixed with the Chicken and Saffron Rice combination is the best-tasting dish to have on your dinner table. Speaking of the dinner table, this meal only takes 30 minutes, and who doesn’t like a quick delicious meal?! That is truly ideal for a weeknight.

If you enjoy quick and easy meals as I do then try out these easy-to-make meals like Simple Low Country Spicy Shrimp and Grits, Healthier Orange Chicken and Broccoli

In my opinion, simple meals are the best meals. Growing up, there was always a pot of chicken and rice that my momma always cooked. I love just about all chicken and rice combinations prepared and cooked in any style. but because I have a love for Mexican cuisines, making a dish that allows me to bring both favorites to life was an easy thing to do.

Ingredients

• Chicken Breast
• Saffron Yellow Rice
• Black Bean (Can)
• Corn (Frozen or Can)
• Chicken Broth or Water
• Olive Oil
• 2 Lime (For juice and garnish)
• Fresh Cilantro
• Cumin
• Chopped Onions
• Minced garlic

Seasonings

• Smoked Paprika
• Chili Powder
• Cumin
• Salt and Pepper (For taste)

Other Ingredient Options

Chicken – In this recipe, I used Chicken Breast. If you prefer to use chicken thighs instead, it will still be just as delicious as the chicken breast.

Minced Garlic – Same as the Onions, you can use Garlic powder instead.

Chopped Onions – I have made this dish many times and I can honestly tell you that using onion powder instead of chopped onions will work. I love having chopped onions in this dish but my husband, on the other hand, does not want to see the onions at all. So for him, I’ve substituted for the onion powder instead.

How to make Lime Chicken and Rice

Chicken – for this recipe I used 3 boneless, skinless chicken breasts and cut them in half, which now I have a total of six pieces of chicken. Rinse the chicken, then add olive oil and seasonings. Rub the oil and seasoning into the chicken pieces until fully covered. Allow to sit for 5 to 10 minutes.

Veggie prep – Now that the chicken has been seasoned and now set aside, this is a good time to chop the onions, Cilantro (optional), Lime, and garlic. I used yellow onions and minced garlic. I start by peeling the onions first and giving them a rough chop. But feel free to use bell peppers as well. Next, clean the lime with vinegar or veggie wash, then cut into wedges or slices. Chop up some cilantro Save a little for garnishing.

Cooking the Chicken – To a mid to large size skillet, drizzle about 3 tbsp. of olive oil and heat oil on medium to high. Add Chicken and cook on each side for 4 minutes. Transfer Chicken from skillet onto a dish.

Cooking everything together – In the same skillet with oil and bits left in the skillet, Add chopped onions, garlic, rice, broth, Chicken, Cilantro, Lime Juice, Corn, and Beans. Cover and cook for 25 minutes or until rice is done and the liquid has cooked out. Remove from heat and garnish with Lime and Cilantro. Enjoy!

What to serve with this dish

A nice garden salad would go great with this meal if you are looking to add in your greens or steamed vegetables like Broccoli or Green Beans.

Topping Options

• Avocado Slices
• Salsa
• Sour Cream

Kitchen Tools

ok, there’s no secret that I love my cookware, etc. So, when it comes to cooking my one-pan meals I like to use a medium to a large pan. I adore the stainless steel cooking set that serves as a 2-in-1, From stove to table type of set. It saves me from having to mess up multiple dishes. Once I’m done cooking I can transport the meal onto the table in the same pan which looks like a serving dish!