Surf’s Up Chicken & Rice Bowls
with Kiwi Salsa & Ancho Lime Crema
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 them over scallion-flecked rice with a drizzle of ancho 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¾ cup
Jasmine Rice
1 unit
Roma Tomato
1 unit
Kiwi
1 unit
Lime
4 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Ancho Chili Powder
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry 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, ¼ tsp sugar (½ tsp for 4 servings), 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 ¼ tsp chili powder (½ tsp for 4 servings). (You’ll use more chili powder in the next step.) 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 remaining chili powder if desired. 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.
