Chipotle Chicken Bowls with Turmeric Rice, Fresh Salsa and Spicy Lime Crema

Bowls have become a weeknight hero and this one is no exception. Smoky chipotle-seasoned chicken sits atop a bed of fragrant turmeric rice, while a bright salsa fresca and tangy lime crema add freshness and heat. It’s a balanced, satisfying meal that comes together quickly.

The key is layering flavors: the earthy turmeric in the rice, the smoky spice on the chicken and the zesty kick of the crema. Each bite offers a mix of textures and tastes that will make this a regular in your dinner rotation.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion. Dice the tomato. Zest and quarter the lime. Mince the cilantro leaves and stems.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add half the diced onion and cook until slightly softened, about 1-2 minutes. Stir in 1¼ cups water, the chicken stock concentrate, ¼ teaspoon turmeric and a pinch of salt. Bring to a boil, then stir in the rice. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and a pinch of chipotle powder (use up to ¼ teaspoon if you prefer more heat). Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. If the chipotle powder starts to brown too quickly, lower the heat. Transfer cooked chicken to a cutting board.
4. While the chicken cooks, combine the diced tomato, cilantro and 2 tablespoons of the remaining diced onion in a medium bowl. Squeeze in lime juice to taste. Season with salt and pepper. Set aside, stirring occasionally.
5. In a small bowl, combine the sour cream, a squeeze of lime juice, a pinch of lime zest and a pinch of chipotle powder (use up to ¼ teaspoon for extra spice). Season with salt and pepper. Stir to combine.
6. Fluff the rice with a fork. Stir in the remaining 1 tablespoon butter, half of the salsa, any remaining lime zest and salt and pepper to taste. Divide the rice between bowls. Slice the chicken crosswise and arrange over the rice. Top with the spicy lime cream and the remaining salsa. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times and liquid ratios will vary. Jasmine rice works best for this recipe, but long-grain white rice can be substituted. Adjust water and simmer time accordingly.

How can I make this dairy-free?

Use a dairy-free sour cream alternative and substitute the butter with olive oil or a vegan butter. The flavor will still be delicious.

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time. Chicken breasts will take longer to cook through.