Chicken & Guac Burrito Bowls

• While rice cooks, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced shallot, and juice from half the lime. Season with salt and pepper.

• In a second small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 5-6 minutes. • Stir in sliced shallot, half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until veggies are softened and lightly browned, 1-2 minutes. Turn off heat. • Transfer to a plate and cover with foil to keep warm. Wipe out pan.

• Meanwhile, pat chicken* dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining Southwest Spice. • Once veggies are done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat and transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.