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One Pan Chili Lime Chicken & Rice

Whether you’re feeding a family or just want to meal prep for the week, this vibrant, colorful skillet is a guaranteed hit—and it’s all made in one pan in under 45 minutes!

Ingredients

For the Chicken Marinade:

  • 1 ½ lbs chicken thighs or breasts (boneless, skinless)

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • Salt & pepper to taste

For the Rice & Veggies:

  • 1 cup long grain rice (uncooked)

  • 1 ½ cups chicken broth

  • 1 cup canned diced tomatoes (drained)

  • ½ cup frozen peas or mixed veggies

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons cilantro (for garnish)

  • Lime wedges (for serving)

Instructions

How to Make Chili Lime Chicken & Rice

Step 1: Marinate the Chicken

  1. In a bowl, mix lime juice, olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.

  2. Add chicken and toss to coat.

  3. Cover and refrigerate for at least 30 minutes (or up to 4 hours).

Step 2: Sear the Chicken

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

  2. Sear chicken for 3–4 minutes per side until golden brown (don’t cook fully).

  3. Remove chicken and set aside.

Step 3: Sauté the Veggies & Rice

  1. In the same skillet, sauté onion and garlic for 2–3 minutes.

  2. Add uncooked rice and toast for 1–2 minutes until lightly golden.

Step 4: Add Liquids & Chicken

  1. Stir in chicken broth, diced tomatoes, and peas.

  2. Nestle the chicken back into the skillet on top of the rice.

Step 5: Simmer to Perfection

  1. Cover and cook on low heat for 20–25 minutes, until rice is tender and chicken is cooked through.

  2. Remove lid and fluff the rice.

Step 6: Garnish & Serve

  • Garnish with chopped cilantro and lime wedges.

  • Serve immediately for a vibrant, fresh flavor!

Notes

How to Store & Reheat

Storing Leftovers:

  • Store in an airtight container in the fridge for up to 4 days.

Reheating Instructions:

  • Reheat in the microwave or stovetop with a splash of broth for moisture.

Freezing Instructions:

  • Freeze in individual portions for up to 3 months. Thaw overnight before reheating.

  • Author: niold.com