Cilantro Lime Chicken and Rice Bowl

INGREDIENTS

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 1/2 pounds bone in skin on chicken thighs or breasts
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 4 cloves garlic, minced or pressed
• 1 cup dry white wine
• 2 limes, juiced
• 2 cups chicken stock
• 1 pound zucchini, sliced into circles
• 1 tablespoon olive oil
• kosher salt and pepper, to taste
• 1/4 cup cilantro, chopped

DIRECTIONS

1. Preheat oven to 450.
2. Bring water and rice to a boil in a lidded pot. Reduce to low, cover, and let cook 20 minutes.
3. Meanwhile, combine seasoned salt, paprika, pepper, garlic powder, and nutmeg in a small bowl.
4. Sprinkle the spice mixture generously over the skin side of the chicken.
5. Heat olive oil in an oven safe skillet over medium high heat until it begins to shimmer.
6. Add chicken skin side down and let sear, without touching, for about 3 minutes.
7. When it’s nice and brown, flip and cook another 3-4 minutes.
8. Transfer the chicken to a plate and reserve.
9. Add minced garlic to the skillet and cook just a minute.
10. Pour in wine. Scrape the bits from the bottom of the pan while the wine simmers down to about half its original volume – about 3 minutes.
11. Add lime juice and chicken stock. Stir to combine and bring to a low boil.
12. Remove from heat and return chicken to the skillet.
13. Transfer the skillet to the oven and cook for 20-25 minutes or until juices run clear when poked with a fork.
14. While chicken is cooking, heat 1T olive oil in a skillet. When it begins to shimmer, add zucchini and cook until nicely browned and slightly tender. Season with salt and pepper.
15. Divide rice between serving bowls, top with chicken and zucchini, ladle with pan juices. and garnish with cilantro.

Nutritional Information

INGREDIENTS

• 1 small loaf Whole Grain Country Bread

DIRECTIONS

1. Wrap loaf in foil and heat in a warm oven.