Chicken & Charred Corn Burrito Bowls

• While rice cooks, wash and dry produce. • Drain and rinse corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn, Fajita Spice Blend, and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 4-6 minutes. (TIP: Cover with a lid if kernels start to pop!) Turn off heat; transfer to a medium bowl. Wipe out pan. • Meanwhile, dice tomato into ½-inch pieces. Trim and thinly slice scallions. Quarter lemon.

• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken in a single layer and season with Mexican Spice Blend and a pinch of salt and pepper. • Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• To bowl with charred corn, add tomato, half the scallions, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper. Stir to combine.

• In a small bowl, combine sour cream, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff rice with a fork. Stir in pepitas. TIP: If you have extra time, toast pepitas beforehand in a small dry skillet over medium heat, stirring frequently, for 1-2 minutes to add extra flavor and crunch!