Oaxacan Spiced Chicken Breasts with Roasted Poblanos and Lime Cauliflower Rice

Tender spiced chicken cutlets seared with smoky poblanos and served over fluffy, cilantro-lime cauliflower rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.93/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sugar
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Halal
• Kosher
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• healthy
• smoky
• tangy

Ingredients

• 2.5 pound chicken breast (boneless, skinless, sliced into cutlets)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon olive oil
• 3 poblano peppers (seeded and sliced into strips)
• 2 yellow bell peppers (seeded and sliced into strips)
• 24 ounce riced cauliflower (fresh or frozen)
• 2 tablespoon lime juice (freshly squeezed)
• 0.25 cup fresh cilantro (finely chopped)

Instructions

1. In a small bowl, combine chili powder, ground cumin, garlic powder, dried oregano, 1 teaspoon of the kosher salt, and black pepper.
2. Season the chicken breast cutlets evenly on both sides with the spice mixture.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 5 to 6 minutes per side until deeply browned and the internal temperature reaches 165°F. Transfer chicken to a platter and rest 5 minutes.
4. Add 1/2 tablespoon of olive oil to the same skillet. Add the sliced poblano peppers and yellow bell peppers; sauté for 5 minutes until tender-crisp with slight char marks.
5. In a separate wide skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the riced cauliflower and remaining 1/2 teaspoon kosher salt; cook for 4 to 5 minutes until heated through and tender. Stir in the lime juice and chopped cilantro.
6. Slice the chicken cutlets and serve alongside the charred peppers over a bed of warm cilantro-lime cauliflower rice.

Notes

Using cutlets ensures fast, even cooking on a weeknight. Frozen cauliflower rice works seamlessly—just sauté until excess moisture evaporates.

Nutrition (per serving)

• Calories: 324
• Protein: 45.4 g
• Carbohydrates: 12.1 g
• Fat: 9.8 g
• Fiber: 5.6 g
• Sodium: 753 mg
• Saturated Fat: 1.5 g
• Sugar: 4.7 g
• Cholesterol: 133 mg