Southwest Chicken Cutlet Rice Bowl

• 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

1. Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.
2. Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.
3. Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.

kosher salt, ground cumin, ground coriander, black pepper, cayenne pepper, olive oil, longgrain white rice, olive oil, poblano chile, jalapeno chile, red onion, corn, garlic, fresh cilantro, lime zest plus, tortilla strips

Taken from www.myrecipes.com/recipe/southwest-chicken-cutlet-rice-bowl (may not work)