20-Minute Spiced Chicken Bowls with Tomato Salsa and Monterey Jack

These vibrant chicken bowls bring together tender precooked chicken, warm fajita spices and a bright tomato salsa for a dinner that’s both quick and satisfying. Topped with creamy Monterey Jack cheese, sour cream and fresh cilantro, every bite is a fiesta of flavors.

The best part? This dish comes together in about 20 minutes, making it an ideal choice for busy weeknights. With minimal prep and easy cleanup, you’ll have a hearty, colorful meal on the table in no time.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine the jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and keep covered.
2. Prepare the vegetables: Dice the tomato, chop the cilantro (leaves and stems) and cut the lime into wedges. Thinly slice the green bell pepper and onion.
3. Make the salsa: In a small bowl, combine the diced tomato, half the cilantro, a squeeze of lime juice and a pinch of salt. Set aside.
4. Cook the chicken and peppers: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the sliced bell pepper and onion, season with salt and pepper and cook until softened, about 3-4 minutes. Add the sous vide chopped chicken, fajita spice blend and remaining 2 teaspoons oil. Cook, stirring, until chicken is heated through and spices are fragrant, about 2-3 minutes. Stir in the chicken stock concentrate and 2 tablespoons water, scraping up any browned bits. Remove from heat.
5. Assemble the bowls: Divide the cooked rice between two bowls. Top with the chicken and pepper mixture. Sprinkle with Monterey Jack cheese, dollop with sour cream and spoon the tomato salsa over the top. Garnish with remaining cilantro and serve with lime wedges.
6. Optional: Add a pat of butter to the hot rice for extra richness.

Recipe Tips

FAQ

Can I use fresh chicken instead of sous vide chicken?

Yes, you can substitute cooked, shredded chicken breast or thighs. Just adjust the cooking time to ensure it’s heated through.

What can I use instead of Monterey Jack cheese?

Cheddar, pepper jack or a Mexican blend cheese would work well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and stock concentrate to be sure.