Mexican Chicken Breast Plate
Remix of: Burrito. about half the carbs of the Burrito
588
Calories
59g
Protein
40g
Carbs
21g
Fat
Chicken Breast seared and served over cooked brown rice with bell pepper and bright aromatics.
Kcal 588 · Protein 59 g · Carbs 40 g · $ 4.00 per serving
Protein 59g · Carbs 40g · Fat 21g
15 min
Prep
15 min
Cook
$ 4
Per Plate
588
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz chicken breast, cut into 1-inch pieces
- 1/2 cup cooked brown rice
- 1/2 cup bell pepper, diced
- 1 cup cooked zucchini (from about 1.5 cups raw, diced)
- 1 cup cooked cabbage (from about 2 cups raw, shredded)
- 1 tsp cumin
- 2 cloves garlic, minced
- 1/2 lime, sliced
- 1/4 cup cilantro, chopped
- 1 tbsp olive oil
- 12 oz chicken breast, cut into 1-inch pieces
- 1 cup cooked brown rice
- 1 cup bell pepper, diced
- 2 cups cooked zucchini (from about 1.5 cups raw, diced)
- 2 cups cooked cabbage (from about 2 cups raw, shredded)
- 2 tsp cumin
- 4 cloves garlic, minced
- 1 lime, sliced
- 1/2 cup cilantro, chopped
- 2 tbsp olive oil
- 24 oz chicken breast, cut into 1-inch pieces
- 2 cups cooked brown rice
- 2 cups bell pepper, diced
- 4 cups cooked zucchini (from about 1.5 cups raw, diced)
- 4 cups cooked cabbage (from about 2 cups raw, shredded)
- 4 tsp cumin
- 8 cloves garlic, minced
- 2 lime, sliced
- 1 cup cilantro, chopped
- 4 tbsp olive oil
- 36 oz chicken breast, cut into 1-inch pieces
- 3 cups cooked brown rice
- 3 cups bell pepper, diced
- 6 cups cooked zucchini (from about 1.5 cups raw, diced)
- 6 cups cooked cabbage (from about 2 cups raw, shredded)
- 6 tsp cumin
- 12 cloves garlic, minced
- 3 lime, sliced
- 1 1/2 cups cilantro, chopped
- 6 tbsp olive oil
- 48 oz chicken breast, cut into 1-inch pieces
- 4 cups cooked brown rice
- 4 cups bell pepper, diced
- 8 cups cooked zucchini (from about 1.5 cups raw, diced)
- 8 cups cooked cabbage (from about 2 cups raw, shredded)
- 8 tsp cumin
- 16 cloves garlic, minced
- 4 lime, sliced
- 2 cups cilantro, chopped
- 8 tbsp olive oil
Before You Start
Pat the chicken dry, warm the rice, shred the cabbage, dice the zucchini, and slice the bell pepper so everything is ready when the pan is hot.
How To Make It
- Season the chicken and sear it in the olive oil over medium high, 5 to 6 minutes a side, until golden and it reaches 165°F in the center with no pink, then rest it a few minutes and slice.
- Cook the cabbage and bell pepper in the same pan with the cumin and garlic, 5 to 6 minutes, until the cabbage wilts and softens.
- Add the zucchini and cook, 3 to 4 minutes, until tender and lightly browned.
- Squeeze the lime over the vegetables and toss off the heat.
- Serve the sliced chicken and vegetables over the warm brown rice and finish with cilantro.
Fix It: If the outside browns before the center reaches 165°F, lower the heat and cover the pan so it cooks through.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 15 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories588
- Protein59g
- Carbs40g
- Fat21g
- Fiber7g
- Sodium156mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
- Blood Sugar
- Joint Comfort
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Lime: vitamin C, reported to brighten a dish without salt.
Lime: vitamin C, reported to brighten a dish without salt.
Tools For This Recipe
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