Chipotle Chicken Rice Bowl
A quick and healthy weeknight dinner that the whole family will love! Mexican-inspired chipotle chicken over rice with homemade salsa and lime-infused sour cream.
Ingredients
- 2 chicken breasts
- 1 red onion
- 1 tomato
- 1 lime
- 1 bunch cilantro
- 1 Tbsp chicken stock concentrate
- 1 tsp tumeric
- ¾ cup jasmine rice
- 1 tsp chipotle seasoning
- 2 Tbsp sour cream
- olive oil
- 2 Tbsp butter
- salt & pepper
Instructions
- Peel and dice onion. Dice tomato. Cut lime into wedges. Mince cilantro leaves and stems.
- Melt 1 Tbsp butter in pot for rice. Add half of the diced onion and cook 1-2 minutes.
- Stir in 1¼ cups water, chicken stock concentrate, ¼ tsp tumeric and a pinch of salt. Bring to a boil.
- Stir in rice. Cover and simmer on low about 15 minutes until rice is tender. Remove from heat.
- Season chicken with salt, pepper and a pinch of chipotle seasoning.
- Heat a drizzle of olive oil in a pan over medium-high heat.
- Cook chicken 5 minutes on each side, or until cooked through. Remove from heat.
- In a medium bowl, make salsa by combining tomato, cilantro, and remaining onion. Squeeze in lime juice of 2 wedges. Season with salt and pepper.
- Make lime-infused sour cream by mixing sour cream with squeeze of 1 lime wedge, salt and pepper.
- Finish rice by fluffing with a fork and then stirring in 1 Tbsp butter, half of the salsa, squeeze of 1 lime, salt and pepper.
- Top rice with chicken, salsa and sour cream.
- Enjoy!