Categories: Meals
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 cup Jasmine Rice
- 2 Carrots
- 1 head Cone Cabbage
- 1 Lime
- 2 oz Cheddar Cheese
- 2 Tbsps Crème Fraîche
- 2 Tbsps White Wine Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
Directions
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Preheat the oven to 475°F. Grate the cheese on the large side of a box grater. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork and immediately stir in the cheese and 1 tablespoon of water until thoroughly combined and the cheese has melted. Cover and set aside in a warm place.
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While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves.Peel the carrots; grate on the large side of a box grater. Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge; season with salt and pepper to taste.
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While the rice continues to cook, in a large bowl, combine the cabbage, carrots, sugar, vinegar, the juice of 1 lime wedge, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
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While the slaw marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.
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Slice the cooked chicken crosswise. Divide the cheesy rice, slaw, and sliced chicken between 2 dishes. Serve with the lime crème fraîche and remaining lime wedges on the side. Enjoy!