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To top our seared, spiced chicken, we’re making a vibrant salsa with juicy tomatoes, spicy pickled jalapeño, and scallions—contrasted by a finishing dollop of creamy fromage blanc. A simple combo of jasmine rice and sautéed zucchini makes for the perfect base to balance out the bold flavors.

Ethan Mick

with Tomato & Jalapeño Salsa

Mexican-Spiced Chicken & Zucchini Rice

Boneless, Skinless Chicken Breasts

Jasmine Rice

Grape Or Cherry Tomatoes

Scallions

Zucchini

Rice Vinegar

Sliced Pickled Jalapeño Pepper

Fromage Blanc

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

In a medium pot, combine the **rice**,** a pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, pat the **chicken** dry with paper towels; season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In a medium pan (nonstick, if you have one), heat** 2 teaspoons of olive oil** on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:

While the chicken cooks, wash and dry the fresh produce. Halve the **zucchini** lengthwise, then thinly slice crosswise. Halve the **tomatoes**. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Roughly chop the **pepper**. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the **halved tomatoes**, **sliced green tops of the scallions**,** half the vinegar**, **1/2 teaspoon of olive oil**, and **as much of the chopped pepper as you’d like**, depending on how spicy you’d like the salsa to be. Season with salt and pepper.

Prepare the remaining ingredients & make the salsa:

To the pan of reserved fond, add **1** **1/2 teaspoons of olive oil**; heat on medium-high until hot. Add the **sliced zucchini** in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **sliced white bottoms of the scallions**. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Cook the zucchini:

Add the **cooked zucchini** and **remaining vinegar** to the pot of **cooked rice**; stir to combine. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Serve the **sliced chicken** over the **finished rice**. Top with the **salsa** and **fromage blanc**. Enjoy!