Go Back
–+ servings
A white plate with sliced blackened chicken breast on a bed of corn, black beans, and rice, topped with green sauce, crumbled cheese, and fresh cilantro—a delicious Blackened Chicken and Rice dish. A pan and a mug are partially visible in the background.
Print Recipe
5 from 22 votes

Blackened Chicken and Rice with Cilantro Lime Dressing

Enjoy the flavours of this juicy blackened chicken served with a flavourful rice and veggie blend, topped with a zesty, bright and creamy cilantro lime dressing.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: blackened chicken and rice, Blackened Chicken Recipe
Servings: 4 people
Author: Sammy Montgoms

Equipment

  • 1 Large frying pan

Ingredients

Cilantro Lime Dressing:

  • 2 tbsp olive oil extra virgin
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or plain greek yogurt
  • 2 garlic cloves minced
  • 1 cup fresh cilantro
  • 1/2 cup feta cheese crumbled
  • 1/2 tsp maple syrup
  • 1 lime juiced + the zest
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • salt to taste

Chicken Breasts:

  • 1 tbsp olive oil extra virgin
  • 4-5 thinly sliced chicken breasts
  • salt
  • pepper
  • garlic powder
  • onion powder
  • chili powder
  • paprika
  • cumin
  • coriander

Everything Else:

  • 1 tsp olive oil for frying the veggies
  • 2 garlic cloves minced
  • 1½ cups basmati rice uncooked to measure
  • 3 cups chicken stock salted
  • 1 cup sharp cheddar shredded
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1/2 large yellow onion chopped
  • 1 can corn drained
  • 1 can black beans rinsed & drained
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander

Instructions

  • Begin by adding all of the cilantro lime dressing ingredients to a small blender or use an immersion blender, and mix to combine, just until smooth.
    Taste for any additional seasionings, and set aside until ready to use.
  • To the thinly sliced chicken breasts, generously season both sides with salt, pepper, garlic powder, onion powder, chilli powder, paprika, cumin and coriander.
  • To a large frying pan set to medium/heat, add the oil.
    Pan fry the chicken cutlets on each side for 2-3 minutes, or until fully cooked.
    Remove from the pan and cover with aluminum foil to keep warm.
  • To the same frying pan, add 1 tsp of olive oil followed by the bell peppers and onion and let sauté for 2-3 minutes.
  • Add the garlic, corn, beans and seasionings.
    Sauté for another 1-2 minutes.
  • Add the uncooked rice and gently toast for 1-2 minutes on medium heat.
  • Add the chicken stock, cover and let simmer on low for 10-12 minutes, or until the rice is cooked and the majority of the stock has been absorbed.
    Sammy's tip: stir at the halfway mark to prevent from sticking.
  • Remove from heat and add the shredded cheddar and mix until melted.
  • Serve and top with a chicken breast and a generous drizzle of dressing.
  • Garnish with fresh cilantro and more crumbled feta if desired.

Video

Nutrition

Calories: 974kcal | Carbohydrates: 74g | Protein: 57g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 1292mg | Potassium: 1188mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3258IU | Vitamin C: 86mg | Calcium: 370mg | Iron: 3mg
QR Code linking back to recipe