Spicy Chipotle Lime Chicken Bowls with Kiwi Salsa

These vibrant chicken bowls are packed with sweet and savory flavors that will wake up your taste buds. Tender chicken breast strips are seared with smoky spices, then served over fluffy jasmine rice with a tangy chipotle lime crema. A fresh kiwi and tomato salsa adds a burst of sweetness and color, making every bite exciting.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of spicy, creamy and fresh elements creates a balanced meal that feels both indulgent and wholesome.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView 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 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 3/4 cup 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 until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the kiwi salsa: Peel the kiwi and dice it into small pieces. Dice the tomato into similar-sized pieces. Zest the lime and squeeze 1 tablespoon of lime juice. In a small bowl, combine the kiwi, tomato, half the lime zest and a pinch of salt. Set aside.
3. Make the chipotle lime crema: In another small bowl, stir together the sour cream, remaining lime zest, 1 teaspoon lime juice and a pinch of chipotle powder. Season with salt to taste. Refrigerate until ready to use.
4. Season the chicken: Pat the chicken breast strips dry with paper towels. In a bowl, toss the chicken with the southwest spice blend, 1/2 teaspoon chipotle powder, salt and pepper.
5. Cook the chicken: Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes until browned. Flip and cook for another 2-3 minutes until cooked through. Remove from skillet and let rest.
6. Prepare the scallion rice: While the chicken rests, thinly slice the scallions. In the same skillet, melt 1 tablespoon butter over medium heat. Add the scallions and cook for 1 minute until softened. Stir in the cooked rice and the chicken stock concentrate. Cook for 1-2 minutes, stirring, until the rice is well coated and heated through.
7. Assemble the bowls: Divide the scallion rice between two bowls. Slice the chicken and arrange on top. Drizzle with chipotle lime crema and spoon the kiwi salsa over everything. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp, tofu or thinly 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 the microwave or skillet and add fresh salsa and crema before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your spice blends and stock concentrate are certified gluten-free if needed.