Paprika Chicken & Rice Bowls

Name: Paprika Chicken & Rice Bowls with Chicken Thighs, Bell Pepper & Lemon-Cilantro Sauce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Jasmine Rice; 1 unit Onion; 1 unit Bell Pepper; 1 unit Lemon; ¼ ounce Cilantro; 4.5 tablespoon Sour Cream; 10 ounce Diced Chicken Thighs; 1 tablespoon Savory Paprika Blend; 1 teaspoon Garlic Powder; 1 teaspoon Dried Oregano; Salt; Pepper; 1 teaspoon Cooking Oil

with Chicken Thighs, Bell Pepper & Lemon-Cilantro Sauce

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Smoky paprika flavors succulent chicken thighs along with oregano and garlic powder for this easy weeknight rice bowl. The chicken cooks along with onion and bell pepper and is piled over steamy jasmine rice that soaks up all the flavors. A creamy lemon-cilantro sauce drizzled over top elevates this simple meal to new culinary heights!

Tags:

Calorie Smart

•Protein Smart

•Quick

•Easy Prep

•Family Friendly

•New

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Onion

1 unit

Bell Pepper

1 unit

Lemon

¼ ounce

Cilantro

4.5 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Diced Chicken Thighs

1 tablespoon

Savory Paprika Blend

1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories630 kcal

Fat17 g

Saturated Fat6 g

Carbohydrate82 g

Sugar5 g

Dietary Fiber4 g

Protein36 g

Cholesterol155 mg

Sodium310 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

•Small pot

•Small Bowl

•Large Pan

Instructions

PDF

• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. TIP: For perfect timing, start cooking chicken and veggies when rice has 10 minutes left!

• Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Quarter lemon. Mince cilantro. • In a small bowl, combine sour cream, cilantro, and juice from two lemon wedges (four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and pepper. Add paprika, garlic powder, and oregano; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes.

• Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.