Smoky Chicken and Rice Bowls with Kiwi Salsa and Ancho Lime Crema

These smoky chicken and rice bowls are the perfect balance of sweet, savory and tangy. Juicy chicken breast strips are seasoned with a warm, smoky spice blend and seared until golden. Served over fluffy jasmine rice with scallions, the bowls are topped with a bright kiwi and tomato salsa and a drizzle of ancho lime crema.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of flavors and textures will have everyone coming back for seconds.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the salsa: Peel and dice the kiwi. Dice the tomato. Zest and juice the lime. In a small bowl, combine the kiwi, tomato, half the lime juice and a pinch of salt. Set aside.
3. Make the crema: In another small bowl, whisk together the sour cream, ancho chili powder, remaining lime juice and a pinch of salt. Set aside.
4. Cook the chicken: Pat the chicken dry and season with the southwest spice blend and a pinch of salt. Heat the cooking oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
5. Finish the rice: Thinly slice the scallions. In the same skillet, melt the butter over medium heat. Add the scallions and cook for 1 minute. Stir in the cooked rice and chicken stock concentrate until well combined. Cook for 1-2 minutes, then remove from heat.
6. Assemble the bowls: Divide the scallion rice between bowls. Top with the cooked chicken, kiwi salsa and a drizzle of ancho lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, tofu or sliced steak. Adjust cooking time accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken in a skillet or microwave and add fresh salsa and crema before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the labels on your spice blend and chicken stock concentrate to confirm.