Step 1

Cook enough rice to yield 4 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.

Step 2

Preheat your oven to 400°F.

Step 3

Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.

Step 4

Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.

Step 5

While the chicken and rice are cooking, wash and cut your zucchini, squash, tomatoes, and onion. Cut the zucchini and squash into small, thin slices. Cut the tomatoes into a small dice and cut the onion into slices.

Step 6

Place the tomatoes in a strainer over a bowl and salt lightly to help pull out the excess water.

Step 7

Heat a skillet over medium high heat. Add some olive oil. Once hot, add in the onions and allow to brown and develop color.

Step 8

Add in the garlic, zucchini, and squash, adding more oil if necessary. Cook until the squash has developed color. Add salt and pepper to taste and place into a large mixing bowl.

Step 9

Once the chicken has finished cooking, cut it into a small dice. I find smaller pieces work best as they reheat better in the microwave.

Step 10

Cover the chicken in the hot sauce of your choice and mix. I used about 2 tsp but feel free to use more or less to your taste preferences. Salt lightly. Add to the bowl with the vegetables.

Step 11

Measure out the rice and mix in 1 tbsp of olive oil, ¼ cup of chopped cilantro, and salt to taste. Add to the bowl with the chicken and vegetables.

Step 12

Add the tomatoes to the bowl.

Step 13

Pour 3⅓ tbsp of fresh squeezed lime juice into the bowl and mix thoroughly. Add salt and pepper to taste.

Step 14

This recipe makes 5 servings. Divide your ingredients evenly 5 ways.