Chicken & Guac Burrito Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• aluminum foil
• black pepper
• butter
  1 tbsp
• chicken cutlets
  10 oz
• guacamole
  4 tbsp
• hot sauce
  2 tsp
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• oil
• paper towel
• salt
• shallot (thinly sliced)
  2 unit
• sour cream
  4 tbsp
• tomato (diced)
  2 unit
• water
  ¾ cup

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice shallot ; mince a few slices until you have 2 tsp (4 tsp for 4 servings). Halve, core, and thinly slice long green pepper crosswise into strips. In a medium pot , combine jasmine rice , water (1½ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   shallot: 2 unit (thinly sliced), long green pepper: 2 unit, jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, finely dice tomato . Zest and quarter lime . In a small bowl , combine tomato, minced shallot, and juice from half the lime. Season with salt and black pepper .

   tomato: 2 unit (diced), lime: 1 unit, salt, black pepper
3. 

   3

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

   sour cream: 4 tbsp, hot sauce: 2 tsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened ⏱️ 5-6 minutes . Stir in sliced shallot, half the Southwest Spice Blend , salt, and pepper. Cook until veggies are softened and lightly browned ⏱️ 1-2 minutes . Turn off heat. Transfer to a plate and cover with aluminum foil to keep warm. Wipe out pan.

   oil, Southwest Spice Blend: 2 tbsp, aluminum foil
5. 

   5

   Meanwhile, pat chicken cutlets dry with paper towel . Season with salt and pepper, then rub to evenly coat with remaining Southwest Spice Blend. Once veggies are done, heat a large drizzle of oil in same pan 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. Once cool enough to handle, slice chicken crosswise.

   chicken cutlets: 10 oz, paper towel
6. 

   6

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

   butter: 1 tbsp, guacamole: 4 tbsp, Monterey Jack cheese: ½ cup