Southwest Chicken with Cumin Rice and Roasted Zucchini

This Southwest-inspired chicken dish brings bold, zesty flavors to your weeknight dinner table. Tender chicken cutlets are seasoned with a smoky spice blend and pan-seared until golden, then served alongside buttery jasmine rice infused with cumin and crunchy toasted pepitas. Roasted zucchini adds a succulent, garlicky finish, while a drizzle of tangy smoky red pepper crema ties everything together.

Ready in just 35 minutes, this recipe is perfect for busy evenings when you crave something hearty and satisfying. The combination of spices, creamy sauce and fresh vegetables makes it a balanced meal that will become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the rice.
2. Rinse the jasmine rice under cold water until the water runs clear. Add the rice to the boiling water, reduce heat to low, cover and simmer for 15-18 minutes until tender. Drain if needed and set aside.
3. While the rice cooks, prepare the zucchini. Trim the ends and cut the zucchini into 1/2-inch thick rounds. Toss with 1 teaspoon olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast for 12-15 minutes, flipping halfway, until golden and tender.
4. In a small bowl, mix the southwest spice blend with a pinch of salt and pepper. Pat the chicken cutlets dry and season both sides with the spice mixture.
5. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
6. In the same skillet, reduce heat to medium. Add the butter and remaining 2 teaspoons olive oil. Add the cumin and cook for 30 seconds until fragrant. Stir in the cooked rice and pepitas, tossing to coat. Cook for 2 minutes, then remove from heat. Fold in half the chopped cilantro.
7. In a small bowl, combine the sour cream and smoky red pepper crema. Stir until smooth. Set aside.
8. To serve, divide the cumin rice between plates. Top with the spiced chicken and roasted zucchini. Drizzle with the smoky crema and garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time according to package directions.

What can I use instead of smoky red pepper crema?

You can mix sour cream with a pinch of smoked paprika and a dash of hot sauce for a similar flavor.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and omit the butter, using olive oil instead for the rice.