HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJumpin’ Jack Chicken Bowls
Jumpin’ Jack Chicken Bowls

Jumpin’ Jack Chicken Bowls

with Rice, Sour Cream & Lime

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We’ve said it before, and we’ll say it again: Everything’s better in a bowl! The customizable combo of carbs, proteins, veggies, and delicious condiments simply can’t be denied. True to form, this rendition is fully loaded with fluffy rice, saucy spiced chicken, melty pepper jack cheese, tangy sour cream, and fresh scallions. One bite will have you totally bowled over.

Tags:One PanQuick

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1.5 ounce

Tomato Paste

1 unit

Microwaveable Jasmine Rice

½ cup

Pepper Jack Cheese


4 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber4 g
Protein41 g
Cholesterol155 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime. • Pat chicken* dry with paper towels; season with Southwest Spice, salt, and pepper.


• Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in scallion whites; cook for 30 seconds. • Stir in ½ cup water (1 cup for 4 servings), Tex-Mex paste, tomato paste, and juice from half the lime until thoroughly combined. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.


• While chicken cooks, partially open rice package; microwave according to package instructions, 90 seconds.


• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with chicken mixture until melted. Sprinkle with pepper jack, then cover pan until cheese melts, 1 minute. • Massage rice in package, then divide between bowls. Spoon cheesy chicken on top. Dollop with sour cream and sprinkle with scallion greens. Serve with remaining lime wedges on the side.