Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Whip up a well-balanced meal in one skillet and just 25 minutes! The spicy vegetable and brown rice side dish comes together in the same pan after the chicken is cooked.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken breast halves with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once.

  • Add the remaining 1 teaspoon oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining 1/2 teaspoon pepper, and the remaining 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3 to 4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170°F). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

414 calories; fat 8g; cholesterol 73mg; saturated fat 1g; carbohydrates 47g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 31g; vitamin a 722IU; vitamin c 36.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 16.8mg; vitamin b6 1mg; folate 41.1mcg; vitamin b12 0.2mcg; sodium 518mg; potassium 755mg; calcium 49mg; iron 2.2mg.