Creamy Cilantro Chicken Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• chopped chicken breast
  10 oz
• cilantro (chopped)
  ½ cup
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic (minced)
  4 cloves
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime (wedges)
  1 unit
• long green pepper (sliced)
  1 unit
• olive oil
  1 tbsp
• onion
  1 unit
• salt
  1 tsp
• sour cream
  ¼ cup

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce.
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 .

   cooking oil: 1 tbsp, garlic: 4 cloves (minced)
3. 

   3

   Meanwhile, in a small bowl , combine sour cream , cilantro , minced onion , olive oil , reserved garlic, juice from lime , a pinch of minced jalapeño , a pinch of cumin , salt , and black pepper .

   sour cream: ¼ cup, cilantro: ½ cup (chopped), onion: 1 unit, olive oil: 1 tbsp, lime: 1 unit (wedges), jalapeño: 1 unit, cumin: 1 tsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Pat chopped chicken breast dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat.

   chopped chicken breast: 10 oz
5. 

   5

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

   long green pepper: 1 unit (sliced)
6. 

   6

   Fluff jasmine rice with a fork; stir in lime zest, butter , salt, and pepper.

   jasmine rice: 1 c, butter: 1 tbsp