Description

We’re talking super crispy, golden-skinned chicken served up as the ultimate chicken nourish bowl. Loaded with a warm zucchini salad packed with cherry tomatoes, spring onions, and fresh cilantro, all finished off with a bright, zesty lime sour cream drizzle. Toss in some fluffy brown rice on the side, and you’ve got yourself a bowl of pure, balanced, flavour-packed goodness. Trust me, this one’s a keeper.

Ingredients

Units Scale

150g Brown Rice
Olive Oil
2 Zucchini, medium diced
Salt and pepper, to taste
2 Garlic, peeled and crushed
4 Spring onions, thinly sliced, separating white and green parts
4 Chicken breast, skin on
2 tsp Chipotle chilli powder
250g Cherry tomatoes, cut in half
1 cup Coriander, leaves picked
1 Lime, zest first and then juiced
1/2 cup Sour cream

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Instructions

Cook the Brown Rice

Start by cooking your brown rice according to the package instructions. Once cooked, keep it warm and set aside. This will be the perfect accompaniment to your zesty chicken and veggie mix.

Sauté the Zucchini

Heat a drizzle of olive oil in a pan over medium heat. Toss in the diced zucchini, season with a pinch of salt and pepper, and cook for about 3-4 minutes until it softens. Add the crushed garlic and the white parts of the spring onions, stirring occasionally for another 1-2 minutes. Once ready, transfer everything to a salad bowl.

Cook the Chicken

Pat your chicken breasts dry with a paper towel, then season generously with salt, pepper, and chipotle chili powder on both sides. Heat more olive oil in the same pan over medium-high heat. Place the chicken skin-side down, cooking for about 4-6 minutes per side until the skin is crispy and the chicken is cooked through. Transfer to a plate and let it rest.

Make the Zucchini Salad

To the zucchini bowl, add the halved cherry tomatoes, half of the green spring onions, half the coriander, and half the lime juice. Drizzle with a bit more olive oil, season to taste, and toss everything together. The warm zucchini and fresh tomatoes are the perfect combo here!

Whip Up the Lime Sour Cream

In a small bowl, mix the sour cream with the lime zest and remaining lime juice. Season it with a pinch of salt and pepper. This creamy, tangy sauce is the ultimate finishing touch.

Plate It Up!

Slice the chicken and serve it over the zucchini salad. Add a dollop of that tangy lime sour cream on top, and sprinkle with the remaining green spring onions and coriander. Serve with the warm brown rice on the side, and if you’re feeling fancy, a little extra lime juice squeezed on top never hurt.

Notes

Tips for Success:

Don’t Skip the Rest Time: Letting the chicken rest for a few minutes after cooking ensures it stays juicy and tender when you slice into it.
Customise the Heat: Not a fan of spicy? You can reduce the chipotle chili powder or swap it for smoked paprika for a milder flavour with all the smokiness.

Final Thoughts

This Chipotle Chicken with Zucchini Salad is a burst of flavour in every bite. It’s hearty, healthy, and balanced—a dish that feels just as perfect for a busy weeknight as it does for entertaining friends. That zesty lime sour cream just ties it all together with a cooling, tangy finish. Trust me, you’ll be making this one on repeat!