Spiced Chicken Bowls

Cheesy Southwest Spiced Chicken And Corn Bowls With Chimichurri Kale Rice, Monterey Jack Cheese, Pepitas, And Lime

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 640/ Protein 45g

DIFFICULTY LEVEL: Easy

INGREDIENTS: 1 TBSP Southwest Spice Blend, 1/4 Cup Chimichurri Sauce, 1 TSP Hot Sauce, Corn, 1/2 Cup Jasmine Rice, Kale, 1/2 Cup Monterey Jack Cheese, Lime, 1/8 Cup Pepitas, 2 TBSP Sour Cream, Chopped Chicken Breast

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Step 1:

Wash and dry produce

In a small pot combine 2 TBSP of butter, rice, 1.25 cup water, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep

While rice cooks, remove and discard any large stems from kale, chop into bite size pieces

Drain and rinse corn

Quarter lime

Step 3: Make Chimichurri Kale

Place kale and Chimichurri in a large microwave safe bowl. Microwave for 3 minutes

Season with 1/4 TSP salt and pepper

Step 4: Start Chicken

Pat chicken dry with paper towels

Heat a drizzle of oil in a large pan over medium heat

Add chicken and season all over with southwest spice blend, 1/4 TSP of salt and pepper

Cook for 3 minutes

Step 5: Finish Chicken

Stir corn into pan with chicken, cook stirring constantly for 4 minutes

Stir in a squeeze of lime juice. Sprinkle with Monterey Jack cheese

Turn off heat, and keep covered until ready to serve

Step 6: Finish and Serve

Fluff rice with a fork

Stir in Chimichurri Kale. Season with 1/4 TSP of salt and pepper

Divide rice between bowls, and top with cheesy chicken and corn

Top with a dollop of sour cream, pepitas, a squeeze of lime juice, and hot sauce

Serve with remaining lime wedge on the side

Serve Hot and Enjoy!