2 teaspoons olive oil 1-1/4 cups long-grain rice 1 red bell pepper, cut into strips 6 green onions, chopped 3 garlic cloves, minced 1 jalapeno pepper, seeded and minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano 1-1/2 cups gf chicken broth 1 teaspoon salt 1/2 cup fresh cilantro, chopped 1 teaspoon grated lime zest 2 Tablespoons lime juice 2 zucchini halved lengthwise and thinly sliced 4 chicken breasts, skinless & boneless
Preheat oven to 350 degrees F.
Butter a 13x9" baking dish.
Heat a large heavy skillet over medium heat and add 1 teaspoon oil. When hot, add rice, bell pepper, green onions, garlic and jalapeno pepper. Cook for 5 minutes. Stir in cumin, chili powder and oregano; cooking for 1 minute. Add broth and salt; bring to a boil. Remove from heat and add cilantro, lime juice and zest.
Transfer all to baking dish and cover with zucchini slices. Cover dish with foil and bake for 25 minutes.
Return skillet to medium heat and add remaining teaspoon of oil. When hot, add chicken; cooking for 2 minutes per side to brown.
Remove baking dish from oven and drizzle 1/2 cup water over contents. Arrange chicken breasts on top of casserole adding any juices from skillet. Recover with foil and bake for another 20 minutes.