Creamy Cilantro Chicken Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• cooking oil
  4 tsp
• cumin
  2 tsp
• garlic
  2 clove
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  2 tbsp
• onion
  2 unit
• paper towels
• salt
• sour cream
  3 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Peel and mince garlic ; set aside ¼ tsp for Step 3. Mince cilantro . Halve, peel, and thinly slice onion ; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime . Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp. Core, deseed, and thinly slice long green pepper .

   garlic: 2 clove, cilantro: ½ oz, onion: 2 unit, lime: 2 unit, jalapeño: 1 unit, long green pepper: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant ⏱️ 30 seconds . Stir in jasmine rice , ¾ cup water, and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

   cooking oil: 4 tsp, jasmine rice: 1 c, salt
3. 

   3

   Meanwhile, in a small bowl , combine sour cream , cilantro, minced onion, 1 TBSP olive oil (2 TBSP for 4 servings), reserved ¼ tsp garlic, juice from two lime wedges (four wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin (you'll use the rest in the next step), salt, and black pepper . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 3 tbsp, olive oil: 2 tbsp, cumin: 2 tsp, black pepper
4. 

   4

   Pat chopped chicken breast dry with paper towels . Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.

   chopped chicken breast: 20 oz, paper towels
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.
6. 

   6

   Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice chicken against the grain. Divide rice between bowls. Top with veggies and chicken. Drizzle chicken with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.

   butter: 2 tbsp