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
10 ounce
Chopped Chicken Breast
1 teaspoon
Chipotle Powder
1 unit
Kiwi
4 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
1 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)
Nutrition Values
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.
Reviews from our home cooks
Super quick and easy to prepare. We did omit the lime as instead of making the salsa which my husband does not eat, we serve the scallion greens, tomatoes and kiwi to be added on top of rice as desired. Reduced amount of butter to half a Tbsp to cook scallion whites. Also omitted the lime zest in the crema but did add the pinch of chipotle to it. However, did not add any chipotle to the chicken when cooking it because my husband does not like too much heat. I would not have minded a bit in it though. My husband does not put the crema on his so next time I would just add a larger pinch, as I was very conservative with it this time, of chipotle to the crema for myself. Excellent meal and would order again.
Perfect mix of sweet, smoky and citrus. The kiwi really adds a nice flavor to the dish. I like it spicy so it adds just enough sweet to balance the heat. I also added lime juice to the crema versus just the zest!! Mmmm good! My four yr old loved it too- he scooped it up with multigrain chips
The kiwi salsa and the ancho lime cream were amazing. Not to mention the southwest seasoning on the chicken. Delicious
I love the kiwi/tomato salsa. I think I prefer the pork teriyaki version more than the chicken. We ate it all up. I did add some hot sauce into the crema which gave it the right heat. I also only used 1 of the sour creams which made more than enough for 2.
Love the kiwi in the salsa! Not a huge fan of the seasoning.. Basically tasted like taco seasoning... could've been better with a better seasoning on the chicken. Also the ratio of chicken to rice was off... needs more chicken.
Really great flavor. The kiwi salsa was fantastic and the right balance to the spice of the chicken. Definitely a recipe I'd do again!
Very filling dish! Love the kiwi salsa to complement the chicken that has some kick.
Kiwi salsa was a nice extra layer of flavor for the spicy chicken. I added black beans. Top notch.
The kiwi added a lot to this recipe! I would have loved some tips and tricks on making stovetop rice.
I absolutely loved this meal! The combination of spices, tomato, and kiwi with the crema sauce was delicious!
