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Chili-Lime Chicken Skillet
Instant brown rice is the key to making this easy dinner a quick dish without compromising on your whole grains. Depending on the size of your chicken breasts and the nutritional needs of the folks you're feeding, you may be able to stretch this recipe to feed six people with an extra half cup of rice and cup of broth or water. 
2 Tbsp. vegetable oil
3 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breasts
2 1/2 cups low-sodium chicken broth
juice of 1 lime
1 bunch cilantro, chopped
1 cup instant brown rice
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Chili-Lime Chicken Skillet

Chili-Lime Chicken Skillet

Chili-Lime Chicken Skillet
One Star Guiding Stars
  • Servings:4 (338 g)
  • Prep Time:10 minutes
  • Cook Time:35 minutes
1. Stir together all spices. Season chicken with half of the seasoning mixture and set the rest aside.
2. Heat oil in a large skillet over medium heat. Cook chicken until browned, 4-5 minutes on each side. Remove from pan temporarily.
3. Stir in rice, remaining seasonings, chicken broth, and lime juice. Return chicken to pan on top of the rice. Cover and cook for 20-25 minutes, until chicken and rice are fully cooked. Add water if needed to keep pan from going dry while rice cooks.
4. Serve hot, topped with cilantro and extra lime juice to taste.