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Achiote Rice with Roasted Chicken and Cucumber Lime Salad

This roasted dish pairs boneless skinless chicken breast with uncooked long grain rice, achiote paste and cucumber, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Heart friendly High protein Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
70 g Carbohydrates
16 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g boneless skinless chicken breast 233 kcal
  • 70g uncooked long grain rice 255 kcal
  • 10g achiote paste 23 kcal
  • 10g olive oil 88 kcal
  • 170g water 0 kcal
  • 160g cucumber, sliced 24 kcal
  • 20g lime juice 6 kcal
  • 1 tsp (2g) ground cumin 8 kcal
  • 1 tsp (2g) dried oregano 6 kcal
  • 0.75 tsp (2g) kosher salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. uncooked long grain riceachiote pasteolive oil
    Rinse rice. In a small pot, warm olive oil over medium and stir in achiote paste until melted.
  2. uncooked long grain ricewaterkosher salt
    Add rice and toast 1 minute. Add water and salt, bring to a boil, then cover and simmer on low 15 minutes. Rest 5 minutes off heat.
  3. boneless skinless chicken breastuncooked long grain riceground cumindried oreganokosher saltblack pepper
    While rice cooks, season chicken with ground cumin, dried oregano, salt, and black pepper.
  4. boneless skinless chicken breastolive oil
    Sear chicken in a hot skillet with a light slick of oil from the pan (or use a nonstick skillet) 4-5 minutes per side until cooked through; rest, then slice.
  5. boneless skinless chicken breastuncooked long grain riceachiote pastecucumberlime juicekosher salt
    Toss cucumber with lime juice and a pinch of salt. Serve sliced chicken over achiote rice with cucumber salad on the side.

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