Zesty Chicken, Charred Corn & Rice Bowls

🥘 Ingredients

• butter
  1 tbsp
• chili powder
  2 tsp
• chopped chicken breast
  20 oz
• cilantro
  2 bunch
• corn
  2 can
• cumin
  ¼ tsp, ¼ tsp
• garlic powder
  2 tsp
• guacamole
  ½ cup, ½ cup
• jasmine rice
  ½ cup, ½ cup
• lime
  2 lime
• olive oil
  2 tbsp
• scallions
  4 stalks
• smoked paprika
  2 tsp
• sour cream
  ½ cup, ½ cup
• sugar
  ¼ tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• large pan
• large pan
• small bowl

1. 

   1

   jasmine rice water scallions corn lime cilantro butter garlic powder chili powder sugar chopped chicken breast olive oil smoked paprika sour cream cumin guacamole

   jasmine rice: ½ cup, water: 1¼ cup, scallions: 2 stalks, corn: 1 can, lime: 1 lime, cilantro: 1 bunch, butter: 1 tbsp, garlic powder: 1 tsp, chili powder: 1 tsp, sugar: ¼ tsp, chopped chicken breast: 10 oz, olive oil: 1 tbsp, smoked paprika: 1 tsp, sour cream: ½ cup, cumin: ¼ tsp, guacamole: ½ cup
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water
3. 

   3

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Drain corn and pat dry with paper towels. Zest and quarter lime . Roughly chop cilantro .

   scallions: 2 stalks, corn: 1 can, lime: 1 lime, cilantro: 1 bunch
4. 

   4

   Melt 1 tbsp butter in a large pan over medium-high heat. Add scallion whites and corn; cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 4 minutes . In the last two minutes of cooking, add half the garlic powder , ¼ tsp chili powder , ¼ tsp sugar , salt, and pepper. Cook, stirring, until fragrant and combined ⏱️ 2 minutes . Turn off heat; keep covered off heat until ready to serve.

   butter, garlic powder: 1 tsp, chili powder: 1 tsp, sugar
5. 

   5

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of olive oil in a second large pan over medium-high heat. Add chicken, smoked paprika , remaining garlic powder, ¼ tsp remaining chili powder, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through ⏱️ 4 minutes . Remove from heat. Squeeze juice from one lime wedge over chicken.

   chopped chicken breast: 10 oz, olive oil: 1 tbsp, smoked paprika: 1 tsp
6. 

   6

   While chicken cooks, in a small bowl , combine sour cream , cumin , lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: ½ cup, cumin: ¼ tsp
7. 7

   Fluff rice with a fork. Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with guacamole . Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side.

   guacamole: ½ cup