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Ancho chile powder, with its pleasant heat and subtle earthiness, is one of the best-loved spices in Mexican cooking. To make the most of its flavor, we’re coating our chicken with the chile powder, then searing the chicken in a hot pan—charring (or “blackening”) the spices and developing a tasty crust. A sauté of fresh, sweet corn and cherry tomatoes balances this succulent centerpiece with delicious brightness.

Ethan Mick

with Zucchini Rice, Corn & Cherry Tomatoes

Blackened Chicken

Boneless, Skinless Chicken Breasts

Jasmine Rice

Cherry Tomatoes

Garlic

Scallions

Of Corn

Lime

Zucchini

Cilantro

Ancho Chile Powder

Mexican Crema

Ingredients

Wash and dry the fresh produce. [Small dice the zucchini.](#) [Peel](#) and [mince](#) the garlic. Remove and discard the husks and silks of the corn. [Cut the corn kernels off the cob;](#) discard the cob. Quarter the tomatoes. Cut off and discard the root ends of the scallions; [thinly slice, separating the white bottoms and green tops.](#) Finely chop the cilantro leaves and stems. Quarter the lime. In a bowl, combine the **crema** and **the juice of 2 lime wedges**; [season with salt and pepper to taste.](#)

Prepare the ingredients & make the lime crema:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the **zucchini** and **half the garlic**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Stir in the **rice** and **1 cup of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Stir in **the juice of the remaining lime wedges**; season with salt and pepper to taste.

Make the zucchini rice:

While the rice cooks, pat the **chicken** dry with paper towels; season on both sides with salt, pepper and **as much of the ancho chile powder as you’d like**,  depending on how spicy you’d like the dish to be**.** In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until blackened and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Cook the chicken:

Add the **corn** to the pan; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the **tomatoes**, **white bottoms of the scallions** and **remaining garlic**; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Remove from heat.

Start the vegetables:

Add **half the cilantro** and **half the green tops of the scallions** to the pan. Stir to combine and season with salt and pepper to taste.

Finish the vegetables:

Slice the **cooked chicken** crosswise; stir any juices from the cutting board into the pan of **finished vegetables**. Divide the **zucchini rice**,  sliced chicken and  vegetables  between 2 dishes. Garnish with the **remaining cilantro** and **remaining green tops of the scallions**.  Serve with the **lime crema** on the side. Enjoy!