INGREDIENTS
4 boneless skinless chicken breasts
1 cup uncooked rice
2 1/4 cup low sodium chicken broth
1 tablespoon lime juice
2 tablespoons canola oil
1 teaspoon chipotle chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper you can omit this for less spice
1 teaspoon salt
1/2 teaspoon pepper
fresh chopped cilantro, for topping this is completely optional
INSTRUCTIONS
Preheat oven to 350 degrees.
Mix together the chipotle chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season the chicken breasts with half of the seasoning mix. Set aside the remaining.
Heat the oil in a large oven-safe pan, over medium heat. Add the oil. Sear the chicken on both sides for 3 to 4 minutes. Remove from the pan, and set aside.
Add the rice and remaining seasonings to the pan, and stir around to coat with the oil from the chicken. Pour in the chicken broth and lime juice. Give it a good stir. Place the chicken breasts on top of the rice. Cover with a tight-fitting lid, or with foil. Place in the oven for 25 to 30 minutes, or until the liquid has been absorbed from the rice. Fluff the rice with a fork before serving. Optional: Toss with freshly chopped cilantro