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    Home » Recipes » Chicken Recipes

    Blackened Chile-Dusted Chicken with Zucchini Rice Pilaf & Corn-Tomato Salsa

    Modified: Apr 23, 2023 · Published: Nov 18, 2014 by Ashley

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    Start up the exhaust fan - we're blackening chicken!

    This intensely seasoned chicken is topped with a warm salsa and a zucchini-studded rice pilaf. The accompanying lime-crema cools it all off perfectly.

    Blackened Chile-Dusted Chicken with Zucchini Rice Pilaf & Corn-Tomato Salsa

    We really enjoyed this meal. It has a lot of components, but it's delicious.

    Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

    4 Ounces Cherry Tomatoes
    3 Scallions
    3 Cloves Garlic
    2 Airline Chicken Breasts
    1 Ear Of Corn
    1 Large Bunch Cilantro
    1 Lime
    1 Zucchini
    ¼ Cup Mexican Crema
    ½ Cup Basmati Rice
    2 Teaspoons Ancho Chile Powder

    See Blue Apron for the full recipe.

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    Reader Interactions

    Comments

    1. cheri

      November 18, 2014 at 7:10 pm

      Beautiful meal Ashley, love it!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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