Green Rice Chicken with Crispy Onions & Crema
Peruvian-style cilantro-infused rice topped with pan-seared chicken, finished with tangy pickled onions and cool crema. Complete weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Season chicken breasts with salt and pepper on both sides.
Step 2
Heat oil in a large skillet over medium-high. Sear chicken 5-6 minutes per side until golden and cooked through.
Step 3
Remove chicken and slice it. Toss red onion with lime juice and a pinch of salt; set aside to quick-pickle.
Step 4
In the same skillet, blend cilantro, broth, salt, and pepper into a paste; stir until fragrant, about 30 seconds.
Step 5
Add cooked rice to the skillet and toss until evenly coated with cilantro, 2-3 minutes.
Step 6
Plate green rice, top with sliced chicken, pickled onions, lettuce, and a dollop of crema.
Tools you’ll need
- large skillet (12-inch)
- knife and cutting board
- spoon or spatula
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