Southwest Chicken
SOUTHWEST CHICKEN AND GREEN PEPPER BOWLS WITH CHARRED CORN SALSA AND MONTEREY JACK
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 770
DIFFICULTY LEVEL: MEDIUMINGREDIENTS: 1 Can of Corn, Onion, 1/4 Cup Fresh Red Salsa, 1 TBSP Southwest Spice Blend, 1 TBSP Garlic Powder, 1 TSP Cumin, 1/8 Cup Sour Cream, Long Green Pepper, 1 Cup Monterey Jack Cheese, Chopped Chicken Breast, 3/4 Cup Jasmine Rice
Step 1: Cook Rice
In a small pot combine 2 TBSP butter, rice, 1.25 cups of water, and 1/4 tsp of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW. COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 2: Prep
While rice cooks, wash and dry produce
Drain corn, halve core and thinly slice green pepper into to strips, halve peel and thinly slice onion
Step 3: Make Corn Salsa
Heat a drizzle of oil in a pan on medium heat. Add corn. Cook for 6 minutes
Turn off heat, transfer Corn to a bowl, stir in salsa, set aside until ready to serve
Step 4: Cook Chicken and Vegetables
Heat a large drizzle of oil in same pan used for corn on medium heat
Add green pepper, onion, diced chicken, southwest spice, garlic powder, cumin, and 1/4 tsp of salt and pepper
Cook for 3 minutes
Add 1/4 Cup of water, and 1 TBSP of butter
Cook for 3 minutes
Season with 1/4 TSP of salt and pepper
Step 5: Make Crema
Place sour cream in bowl, add 1 TSP of water at a time until reaches drizzling consistency
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Fluff Rice With fork
Season with 1/4 TSP of salt and Pepper
Divide rice between shallow bowls, and top with chicken and vegetables
Top with Monterey Jack cheese, and corn salsa
Drizzle crema over everything
Serve hot and Enjoy!
