Southwest-Spiced Chicken & Cumin Rice

Name: Southwest-Spiced Chicken & Cumin Rice with Roasted Zucchini, Smoky Crema & Toasted Pepitas
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 tbsp Sour Cream; 1 Zucchini; 1/2 cup Rice; 1 tsp Cumin; 2 tbsp Smoky Red Pepper Crema; 1 clove Garlic; 10 oz Chicken Cutlets; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 oz Pepitas; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 5 tsp Olive Oil, tsp

with Roasted Zucchini, Smoky Crema & Toasted Pepitas

By Recipe0 System

Our chefs created a recipe that’s quick to cook while still capturing the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Zucchini
1/2 cup Rice
1 tsp Cumin
2 tbsp Smoky Red Pepper Crema
1 clove Garlic
10 oz Chicken Cutlets
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 oz Pepitas
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
5 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce.

Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Stir in rice, cumin, and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.
4

Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2-3 minutes. Transfer to a plate.
5

Pat chicken* dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro.

Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1-3 minutes per side. Turn off heat.

Transfer chicken to a second baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until cooked through, 6-8 minutes.
6

While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream.

Fluff rice with a fork; stir in toasted pepitas and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
7

Slice chicken crosswise.

Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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