Zesty Chicken, Charred Corn & Rice Bowls
with Guacamole & Cilantro Lime Crema
Bright, vibrant bowls with fluffy rice topped with paprika-and-chili-seasoned chicken and charred corn dusted with chili powder. A dollop of creamy guacamole sits center stage atop cilantro-lime crema, finished with scallion greens and fresh cilantro for a pop of green. Flavorful, zesty, and full of color in every bite.
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
1 unit
Corn
1 unit
Lime
¼ ounce
Cilantro
1 teaspoon
Garlic Powder
1 teaspoon
Chili Powder
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Cumin
4 tablespoon
Guacamole
1 teaspoon
Smoked Paprika
10 ounce
Chopped Chicken Breast
¾ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Sugar
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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.
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain corn; pat dry with a paper towels. Zest and quarter lime. Roughly chop cilantro.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan). • In the last two minutes of cooking, add half the garlic powder, 1⁄4 tsp chili powder, 1⁄4 tsp sugar (1⁄2 tsp chili powder and 1⁄2 tsp sugar for 4 servings), salt, and pepper. Cook, stirring, until fragrant and combined. Turn off heat; keep covered off heat until ready to serve.
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken, paprika, remaining garlic powder, 1⁄4 tsp remaining chili powder (1⁄2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. • Remove from heat. Squeeze juice from one lime wedge (two wedges for 4) over chicken.
• While chicken cooks, in a small bowl, combine sour cream, cumin, lime zest, and a squeeze of lime juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork. • Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with guacamole. Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant flavors, especially the charred corn, though some found it a bit spicy 🌶️.
- Ease of prep: Quick and easy to prepare, with simple-to-follow steps that made cooking at home appealing.
- Suggestions: Consider reducing chili powder for less heat; adding bell peppers or cotija cheese could enhance the dish.
- Portions: Some wanted more chicken or guacamole; others felt there was too much corn or rice.
- Texture: A few found the rice gummy; thoroughly drying the corn helps prevent sogginess.
