Mexican Chicken

Mexican Chicken and Rice Bowls With Dark Meat Chicken, Salsa Fresca, and Lime Sour Cream

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PREP TIME: 5 Minutes/ COOK TIME: 20 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 780/ Protein 34g

DIFFICULTY LEVEL: Easy

INGREDIENTS: 1 TBSP Taco Seasoning, 1 TSP Tumeric, Tomato, Scallions, Lime, 1/8 Cup Tex Mex Paste, 3 TBSP Sour Cream, 1 TSP Hot Sauce, Green Long Pepper, 1 TBSP Chicken Bouillon Paste, Diced Skinless Dark Meat Chicken, 3/4 Cup Jasmine Rice

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Step 1: Cook Rice

In a small pot, on medium heat, melt 2 TBSP of butter

Combine bouillion paste, half the taco seasoning, 1/4 TSP of tumeric, and 1.25 cups of water

Bring to a boil

Stir in rice, and 1/4 TSP of salt and pepper

Once boiled, REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered and off heat until ready to serve

Step 2: Prep

While rice cooks:

Dice green peppers

Dice Tomato

Slice Scallions

Zest and Quarter Lime

Step 3: Cook Peppers

Drizzle oil in a large pan over medium heat

Add green peppers, and 1/4 TSP of salt and pepper

Cook for 3 minutes

Remove and put on a lined paper towel plate

Step 4: Cook Chicken

In same pan used for bell pepper, heat a drizzle of oil on medium heat

Evenly coat chicken with southwest spice blend, tuneric, and 1/4 TSP of salt and pepper

Cook for 7 minutes

Add tex mex paste, 1/4 Cup of water, 1 TBSP butter

Cook for 3 minutes

Step 5: Make Salsa

Combine tomato, scallions, squeeze of lime juice, and 1/4 TSP of salt and pepper

In a separate bowls, combine sour cream, lime zest, squeeze of lime juice, and salt and pepper. Mix well.

Step 6: Finish and Serve

Fluff Rice with fork

Divide rice, chicken, and peppers between shallow bowls

Top with salsa, and lime crema

Drizzle with hot sauce

Serve with lime wedge on the side

Serve hot and enjoy!