Chicken & Charred Corn Burrito Bowls

🥘 Ingredients

• black pepper
  ¼ tsp
• cooking oil
  2 tbsp
• corn
  1 c
• diced skinless dark meat chicken
  12 oz
• fajita spice blend
  1 unit
• hot sauce
  1 tbsp
• lemon
  1 unit
• mexican spice blend
  1 unit
• olive oil
  1 tbsp
• pepitas
  ¼ cup
• salt
  ½ tsp
• scallions
  2 units
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato
  1 unit
• white rice
  1 c

🍳 Cookware

• small pot
• large pan
• medium bowl
• small bowl
• fork
• slotted spoon

1. 

   1

   In a small pot , combine white rice , 1¼%cup water, and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until Step 5.

   white rice: 1 c, salt: ½ tsp
2. 

   2

   While rice cooks, wash and dry produce. Drain and rinse corn , then pat very dry with paper towels. Heat a drizzle of cooking oil in a large pan over high heat. Add corn, fajita spice blend , and a pinch of salt and black pepper . Cook, stirring occasionally, until corn is golden brown and lightly charred in spots ⏱️ 4 minutes . Cover with a lid if kernels start to pop. Turn off heat; transfer to a medium bowl . Wipe out pan. Meanwhile, dice tomato into ½-inch pieces. Trim and thinly slice scallions . Quarter lemon .

   corn: 1 c, cooking oil: 2 tbsp, fajita spice blend: 1 unit, black pepper: ¼ tsp, tomato: 1 unit, scallions: 2 units, lemon: 1 unit
3. 

   3

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in pan used for corn over medium-high heat. Add chicken in a single layer and season with mexican spice blend and a pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 4 minutes .

   diced skinless dark meat chicken: 12 oz, mexican spice blend: 1 unit
4. 

   4

   To bowl with charred corn, add tomato, half the scallions, a drizzle of olive oil , juice from one lemon wedge, a pinch of sugar , and a pinch of salt and pepper. Stir to combine.

   olive oil: 1 tbsp, sugar: 1 tsp
5. 

   5

   In a small bowl , combine sour cream , juice from one lemon wedge, salt, and pepper to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Fluff rice with a fork . Stir in pepitas .

   sour cream: 2 tbsp, pepitas: ¼ cup
6. 

   6

   Divide pepita rice between shallow bowls. Using a slotted spoon , top with salsa (draining first) and chicken in separate sections. Drizzle with lemon crema and as much hot sauce as you like. Top with remaining scallions and serve with remaining lemon wedges on the side.

   hot sauce: 1 tbsp