Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken breast halves with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once.
Add the remaining 1 teaspoon oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeño, lime juice, the remaining 1/2 teaspoon pepper and the remaining 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3 to 4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170°F). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.