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Surf’s Up Chicken & Rice Bowls

Surf’s Up Chicken & Rice Bowls

with Kiwi Salsa & Chipotle Lime Crema

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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.

Tags:Calorie SmartQuickSpicy
Allergens:Milk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

¾ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit

Kiwi

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chipotle Chili Powder

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories680 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber4 g
Protein32 g
Cholesterol135 mg
Sodium450 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
Utensilsarrow down iconarrow down icon
Small pot
Zester
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• While rice cooks, finely dice tomato. Peel and finely dice kiwi. Zest and quarter lime.

3

• In a medium bowl, combine scallion greens, tomato, kiwi, and a big squeeze of lime juice to taste. Season generously with salt and pepper.

4

• 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.

5

• 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.

6

• 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.