Blackened Chile-Dusted Chicken

…with Zucchini Rice & Corn-Tomato Sauté…

This was very flavorful and delicious — one of our favorite Blue Apron meals. Another home run by both Blue Apron and The Mister.


  • 2 boneless, skinless chicken breasts
  • 1/3 cup white Basmati rice
  • 3 ounces cherry tomatoes
  • 2 cloves garlic
  • 2 scallions
  • 1 ear of corn
  • 1 lime
  • 1 zucchini
  • 1 bunch cilantro
  • 2 tablespoons Mexican crema
  • 2 teaspoons ancho chile powder


  • Wash and dry fresh produce.
  • Peel and mince the garlic.
  • Small dice the zucchini.
  • Husk the corn and remove the silks. Cut the corn kernels off the cob.
  • Thinly slice the scallions, separating the white bottoms from the green tops.
  • Quarter the tomatoes.
  • Roughly chop the cilantro leaves.
  • Quarter the lime.
  • In a bowl, combine the crema and the juice of 2 lime wedges and season with salt and pepper. Put crema back in refrigerator until ready to use.
  • Pat the chicken dry with paper towels. Season both sides with salt, pepper and the ancho chile powder.

Pour a glass of wine and take a sip. There are a lot of steps here.

Make the zucchini rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high. Add the zucchini and half of the garlic; season with salt and pepper. Cook, stirring occasionally for 1 to 3 minutes or until softened.

Transfer  the zucchini/garlic mixture into a bowl and set aside. (The original directions did not call for this step but we really do not like soggy vegetables.)

Stir into the small pot the rice and 2/3 cup of water. Heat to boiling. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes or until the liquid has been absorbed and the rice is tender. Once the rice is cooked, add the zucchini/garlic mixture back into the pot of rice and stir well to combine.

But in the meantime, while the rice is still cooking……..Heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat. Add the seasoned chicken, loosely cover the pan with aluminum foil  and cook, 4 to 6 minutes per side or until cooked through. Transfer the chicken to a plate and set aside.

Refill your wine glass because it somehow emptied itself during all of this.

Next up, it’s time to start the corn-tomato sauté. Using the pan used for cooking the chicken, add the corn; season with salt and pepper. Add a teaspoon of olive oil. Cook for 1 to 2 minutes, stirring occasionally. Add the tomatoes, white bottoms of the scallions and the remaining garlic. Season with salt and pepper. Cook, stirring frequently for 30 seconds to 1 minute. Remove from heat and add half of the cilantro and half of the green tops of the scallions. Stir to combine.

Plate your dish! (The Mexican crema comes into play here but it’s still sitting in the refrigerator. Forgotten. Sad.)

Have more wine.

About 700 calories per serving.


Tags: , , ,

Categories: Poultry

5 Comments on “Blackened Chile-Dusted Chicken”

  1. Sunday, September 20, 2015 at 6:45 pm #

    Lovely, I already did a copy&paste!

    • Monday, September 21, 2015 at 6:59 am #

      Thank you, Auntie!

  2. Jane Kalin
    Monday, September 21, 2015 at 6:34 am #

    THAT.. IS.. G-O-R-G-E-O-U-S, Mrs. Beans!!!
    And you just revived me. I’ve been fading all this time without seeing your entries. ..Thank you!
    You nourish us on SO many levels.
    Just one question. What’s Mexican crema? Will I find it in the aisle with the chiffonade?

    • Monday, September 21, 2015 at 6:59 am #

      OMG Jane! JAAANE!!! You seriously crack me up!! *smOOch* 😀

      • Jane Kalin
        Monday, September 21, 2015 at 7:16 am #

        LOL, MRS. BEEEEEEEEEEEANS! Big smoochie right back on ya!

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