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Southwest-Spiced Chicken & Cumin Rice

with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Southwest-Spiced Chicken & Cumin Rice

Bold Southwest spices coat tender chicken over cumin-scented rice, finished with roasted zucchini, smoky crema, and crunchy toasted pepitas for a vibrant, satisfying bowl.

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Ingredients

For 2 servings

  • 10 ounce Chicken Cutlets
  • ¼ ounce Cilantro
  • 1 teaspoon Cumin
  • 1 clove Garlic
  • ½ cup Jasmine Rice
  • ½ ounce Pepitas
  • 2 tablespoon Smoky Red Pepper Crema
  • 1.5 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Zucchini

Additional Ingredients

  • 1 tablespoon Butter
  • 4 teaspoon Cooking Oil
  • Pepper
  • Salt
Southwest-Spiced Chicken & Cumin Rice
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories620
Protein40g
Carbs50g
Fat29g
Tags:
Protein SmartCalorie SmartLow SodiumNew
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, swap the smoky crema and sour cream for a plain unsweetened plant-based yogurt or cashew crema. If you avoid chicken, use seasoned tofu or chickpeas instead, and replace the pepitas with sunflower seeds if needed.

What to serve with it

Serve with a crisp green salad or simple black beans and lime for extra freshness and contrast. Warm tortillas, avocado slices, or a spoonful of pico de gallo also fit the Southwestern flavors without overwhelming the plate.

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