This recipe is sponsored by Rice-A-Roni. All you need to make this hearty weeknight dish is a handful of ingredients and one pot! Even better — all the components, including perfectly seasoned chicken, Mexican-style rice and chopped zucchini and bell peppers, get cooked together at the exact same time, so you can still help out with homework, catch up on laundry or take a few moments of “me time” before heading to the dinner table.
Sprinkle the chicken breasts with the chili powder and several grinds of pepper. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned in spots and almost cooked through, about 4 minutes. Transfer to a bowl.
Heat the remaining 2 teaspoons olive oil in the same skillet. Add the onions and bell peppers and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the garlic, tomatoes and zucchini and cook until the garlic is tender and fragrant, about 1 minute more. Stir in the broth, reserved chicken and the rice and seasoning packet from the box. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer until the rice is tender, the chicken is cooked through and the liquid is almost completely absorbed, 15 to 18 minutes.
Remove from the heat and let sit for 3 minutes to steam. Top with scallions and cilantro and serve with lime wedges for squeezing.
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