Southwest Chicken Cutlet Rice Bowl | Recipe Cart

Ingredients

• 2 teaspoons kosher salt, divided
• 1 1/2 teaspoons ground cumin, divided
• 3/4 teaspoon ground coriander, divided
• 1/2 teaspoon black pepper, divided
• 1/8 teaspoon cayenne pepper
• 4 (5- to 6-oz.) chicken cutlets
• 2 teaspoons olive oil
• 2 (8.8-oz.) pkg. microwaveable long-grain white rice
• 3 tablespoons olive oil, divided
• 1 medium poblano chile, seeds removed, chopped
• 1 small jalapeno chile, seeds removed, finely chopped
• 1/4 cup finely chopped red onion
• 1 cup fresh or frozen, thawed corn kernels
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
• Garnishes: tortilla strips, lime wedges, salsa, cilantro