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
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 (around 250g each)
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
Instructions
- Cook the rice: Cook the brown rice according to packet instructions, then keep warm and set aside.
- Cook the zucchini: Heat a drizzle of olive oil in a pan over medium heat, add the zucchini, season with salt and pepper and cook for 3–4 minutes until softened. Add the garlic and white parts of the spring onions and cook for another 1–2 minutes, then transfer to a bowl.
- Cook the chicken: Pat the chicken dry, season with salt, pepper and chipotle chilli powder, then heat olive oil in a pan over medium-high heat. Cook the chicken skin-side down for 4–6 minutes per side until cooked through and the internal temperature reaches 75°C / 165°F, then rest on a plate.
- Make the zucchini salad: Add the cherry tomatoes, half the green spring onions, half the coriander and half the lime juice to the zucchini, drizzle with olive oil, season to taste and toss gently.
- Make the lime sour cream: Stir together the sour cream, lime zest and remaining lime juice and season with salt and pepper.
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!
- Prep Time: 20
- Cook Time: 20
- Category: Main
- Method: Pan-fried
- Cuisine: Modern Western
Nutrition
- Serving Size:
- Calories: 483
- Sugar: 2.3 g
- Sodium: 748.3 mg
- Fat: 14.2 g
- Carbohydrates: 35.9 g
- Fiber: 3.3 g
- Protein: 51.2 g
- Cholesterol: 156.1 mg