Chicken and Guac Burrito Bowls

| Allergens

Milk

| Total Time

35 Minutes

| Servings

| Calories

810 Kcal

Ingredients

1 unit Long Green Pepper
1 unit Shallot
¾ cup Jasmine Rice
1 unit Roma Tomato
1 unit Lime
2 tablespoon Sour Cream
1 teaspoon Hot Sauce
1 tablespoon Southwest Spice Blend
10 ounce Chicken Cutlets
4 tablespoon Guacamole
¼ cup Monterey Jack Cheese
1 tablespoon Vegetable Oil
1 tablespoon Butter
Salt
Pepper

Instructions

Prep and Cook Rice

Wash and dry all produce. Core and deseed, and slice green pepper crosswise into thin strips. Halve, peel, and thinly slice shallot; mince a few slices until you have 2 tsp (4 tsp for 4 servings). In a medium pot, combine rice and 1¼ cups salted water (2¼ cups for 4 serving); bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 15 minutes. Turn off heat. Keep covered until ready to serve.

Make Salsa Fresca

Meanwhile, finely dice tomato. Zest and quarter lime (quarter both limes for 4 servings). In a small bowl, combine tomato, minced shallot, and juice from 2 lime wedges (4 wedges for 4). Season with salt and pepper.

Make Crema

In a second small bowl, combine sour cream and hot sauce (to taste). Add water, 1 tsp at a time, until it reaches a drizzling consistency. Season with salt.

Cook Veggies

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until beginning to soften, about 6 minutes. Stir in sliced shallot, half the Southwest Spice (you’ll use the rest later), salt, and pepper. Cook until veggies are softened and beginning to brown, about 2 minutes more. Turn off heat. Transfer to a plate and loosely cover with foil to keep warm. Wipe out pan.

Cook Chicken

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining Southwest Spice. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat and transfer to a cutting board. Slice chicken crosswise.

Finish and Serve

Fluff rice with a fork, then stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide rice between bowls. Top with chicken, veggies, guacamole, cheese, and salsa fresca. Drizzle with crema and any remaining hot sauce, if desired. Serve with remaining lime wedges on the side.