Jumpin’ Jack Chicken Bowls
with Rice, Sour Cream & Lime
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
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.
