Surf’s Up Chicken & Rice Bowls
with Kiwi Salsa & Chipotle Lime Crema
- Milk
Can’t get enough of sweet and savory flavor combos? These bowls are just the thing. Here, we sear chicken breast strips with a bevy of warming, smoky spices, then serve over scallion-flecked rice with a drizzle of chipotle lime crema. An easy kiwi and tomato salsa adds sweet, fresh contrast and bright color, taking the dish to the next level. One bite will have you totally BOWL-ed over.
Ingredients
ounce
Chopped Chicken Breast
teaspoon
Chipotle Powder
unit
Kiwi
tablespoon
Sour Cream
unit
Chicken Stock Concentrate
unit
Tomato
unit
Lime
unit
Scallions
cup
Jasmine Rice
tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring, 30 seconds. • Stir in rice to coat, then add 1¼ cups water (2¼ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, finely dice tomato. Peel and finely dice kiwi. Zest and quarter lime.
• In a medium bowl, combine scallion greens, tomato, kiwi, and a big squeeze of lime juice to taste. Season generously with salt and pepper.
• In a small bowl, combine sour cream, lime zest, and a pinch of chipotle powder to taste. (TIP: Like things spicy? Add more chipotle powder!) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, Southwest Spice, and a pinch of chipotle powder if you like things spicy. Cook, stirring occasionally, until browned, 3-5 minutes. • Stir in stock concentrate, 2 TBSP water (3 TBSP water for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until liquid has reduced and chicken is coated and cooked through, 1-2 minutes more.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls and top with chicken and salsa. Drizzle with crema and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique kiwi salsa, which balanced nicely with the spicy chicken and zesty lime crema 🌶️.
- Ease of prep: Quick and easy to make, though some found the prep more time-consuming than expected.
- Suggestions: Consider adding extra veggies like peppers or onions; some preferred less rice and more chicken.
- Portions: Several felt the chicken portion was small compared to the rice; adding beans could boost protein.
- Spice level: Spiciness varied widely; adjust chipotle powder to taste for your preferred heat level.
