Jumpin’ Jack Chicken Bowls

Name: Jumpin’ Jack Chicken Bowls with Rice, Sour Cream & Lime
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; 1 unit Lime; 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; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Rice, Sour Cream & Lime

Recipe Development TeamPublished on August 31, 2020

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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 Pan

•Quick

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

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

(Contains: Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Paper Towel

•Large Pan

Instructions

• 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.