Surf’s Up Chicken and Rice Bowls

This dish is called Surf’s up Chicken and Rice bowls with kiwi Salsa and Ancho Lime Crema. This is a bit of a Mediterranean dish, mixed in with some Mexican aspects. It is so simple and easy to make and is an extremely delicious dish to serve to family and friends!

For this recipe you will need to wipe out a small pot, zester, medium bowl, small bowl, paper towels, and a large pan large pan. This dish only takes about 25 min to make and is only 690 calories. So, if you are looking for something that is easy and healthy this is the perfect dish for you.

Tips and Tricks:

Kiwi Salsa: This is a tangy topping with a dose of tropical sweetness

Lime Zest: I like using a microplane or dedicated zester for zesting citrus. If you don’t have one, use a peeler or paring knife to remove just the green surface layer from the lime then mince it.

Southwest Spice Blend: The number of different spices in this blend may seem a bit intimidating but it will honestly take 5 min to make. If you are not up to making this spice, there are many different grocery stores that offer these spices premade. This blend is made up of chili powder, paprika, ground coriander, garlic powder, cumin, oregano, cayenne pepper, crush red pepper, and salt and pepper.

Ancho Chili Powder: This is a ground ancho (poblano) Chile peppers. Long story short it is a chili powder. Ancho Chili is a dark Smokey chili with a deep rich flavor with mild to medium heat. If you cannot find or don’t want to buy these, you can substitute this with regular chili powder and a little bit of crushed red pepper.

Ingredients:

• 4 scallions

• 1 ½ cup Jasmine rice

• 2 Roma Tomatoes

• 2 Kiwi

• 2 Limes

• 8 TBSP Sour Cream

• 2 tsp Ancho Chili Powder

• 20 oz Chicken Breast Strips

• 2 TBSP Southwest Spice Blend

• 2 TBSP Chicken Stock Concentrates

Instructions:

1. Wash and dry produce. Trim and thinly slice scallions separating the whites from the greens

2. Melt 2 TBSP butter in a small pot over medium-high heat. Add scallion whites, cook, stirring, 30 seconds

3. Stir in the rice to coat, and the add 2 ¼ cup of water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 min. (keep covered off heat until ready to serve)

4. While rice cooks, finely dice tomato. Peel and finely dice kiwi. Zest and quarter limes.

5. In a medium bowl combine scallion greens, tomato, kiwi, and a big squeeze of lime juice to taste. Season generously with salt and pepper.

6. In a small bowl, combine sour cream, lime zest, and ½ tsp chili powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper

7. Pat chicken dry with paper towels. Heat a large drizzle of oil in a large pan over medium heat. Add chicken, southwest spice, and remaining chili powder if desired. Cook, stirring occasionally until browned, 3-5 min.

8. Stir in stock concentrate, 3 TBSP water and a big pinch of salt and pepper. Cook stirring, until liquid has reduced, and chicken is coated and cooked through, 1-2 min.

9. Fluff rice with a fork, season with salt and pepper.

10. Divide rice between bowls and top with chicken and salsa. Drizzle with crema and serve with any remaining lime wedges on the side.

11. ENJOY! 😊