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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
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A note about serious food allergies
Level up a weeknight classic with this fun Skinnytaste take on chicken and rice. The Cilantro Lime Chicken is so simple to make, it's foolproof. Every protein-packed bite is a beautiful combination of savory adobo flavors and fresh corn salsa. It’s mild enough for picky eaters and easy enough to get it perfect every time. And it's lower in saturated fat; all the more reason to go back for seconds.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with rice, 1 cup water, 1 tsp. olive oil, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince cilantro.
Halve lime lengthwise. Juice one half and cut other half into wedges.
Core tomato and cut into ¼" dice.
Place corn in a microwave-safe bowl and microwave until warmed though, 1-2 minutes.
Pat diced chicken dry, and season all over with adobo seasoning.
Make the Salsa
In a mixing bowl, combine corn, tomato, half the cilantro (reserve remaining for garnish), lime juice, 1 tsp. olive oil, and ¼ tsp. salt. Set aside.
Cook the Chicken
Coat a large non-stick pan with cooking spray and place over medium-high heat.
Add chicken to hot pan. Stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
Finish the Dish
Stir remaining cilantro into cooked rice. Squeeze a lime wedge over rice and stir again.
Halve remaining lime wedges.
Plate dish as pictured on front of card, placing chicken on rice, and topping with salsa, hot sauce (to taste), and sour cream. Squeeze remaining lime wedges over chicken to taste. Bon appétit!
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