Spicy Peruvian Chicken Bowls

Spicy Peruvian Chicken With Bacon, Loaded Rice, Pickled Jalapeno, and Creamy Salsa Verde

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PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1000/ Protein 51g

DIFFICULTY LEVEL: Medium

INGREDIENTS: Tomatoes, 1 TBSP Fajita Spice Blend, Chicken Cutlets, Jalapeños, Scallions, 1 TBSP Chicken Bouillon Paste, Bacon, 2 TBSP Sour Cream, 3/4 Cup Jasmine Rice, 2 TBSP Mayo, Lime, Garlic

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Step 1: Prep

Wash and dry produce

Peel and mince garlic, place a pinch of garlic in a small bowl, and reserve remaining

Trim and thinly slice scallions

Thinly slice jalapeno into rounds

Zest and quarter lime

Dice tomatoes

Step 2: Cook Rice

Melt 2 TBSP in a small pot over medium heat

Add scallions, remaining garlic, and 1 TSP Fajita spice blend

Cook, stirring occasionally for 3 minutes

Stir in rice, bouillion paste, 1.25 Cups water, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep off heat until ready to serve

Step 3: Pickle Jalapeño and Cook Bacon

In a second small microwave safe bowl, combine juice from half the lime, 1/4 TSP sugar, and 1/4 TSP of salt and pepper

Microwave for 30 seconds

Set aside to pickle, stirring occasionally

Heat a medium dry pan over medium heat, add bacon. Turning occasionally, and adjusting heat if browning to quickly

Cook to desired doneness 6-10 minutes

Turn off heat, transfer to paper towel lined plates once cool enough to handle, roughly chop

Step 4: Cook Chicken

Pat chicken dry with paper towels

Season all over with remaining fajita spice blend, and 1/4 TSP of salt and pepper

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

Add chicken, and cook for 7 minutes per side

Transfer to cutting board to rest

Step 5: Make Creamy Salsa Verde

While chicken cooks, remove jalapeno from pickling liquid. Reserve a few rounds for garnishing, mince for reminder

To a bowl with reserved garlic, add mayo, sour cream, and a squeeze of lime juice, a big pinch of lime zest, minced jalapeno, and 1/4 TSP of salt and pepper

Add 1 TSP of water at a time until reaches drizzling consistency

Step 6: Finish and Serve

Fluff Rice with fork

Stir in tomatoes, scallions, remaining lime zest,a squeeze of lime juice, and remaining minced jalapeno

Season with 1/4 TSP of salt and pepper

Thinly slice chicken

Divide rice between bowls and top with chicken

Squeeze juice from remaining lime over chicken

Drizzle everything with creamy salsa verde, garnish with bacon, scallions, and jalapeno rounds

Serve hot and enjoy!