Mexican Chicken Bowl
In small pot, combine 3/4 c broth & 1/4 tsp turmeric. Bring to boil.
1
Dry 10-12 oz chicken breast strips with paper towels.
2
Thinly slice long green pepper.
3
Add 1/2 c rice to broth. Season with salt. Simmer 15 mins.
4
Dice Roma tomato.
5
Zest & quarter a lime.
6
Thinly slice 2 scallions.
7
Heat large drizzle of oil over medium high heat.
8
Add pepper. Season with 1/2 tbsp Southwest Seasoning.
9
Season with salt & pepper. Cook until softened, 2-3 mins.
10
Season chicken with 1/2 tbsp Southwest Seasoning, salt & pepper.
11
Add chicken & drizzle of oil to skillet; cook 4-6 mins.
12
Add tomato, scallions, lime juice, salt & pepper to 2 cup prep bowl.
13
In 1 cup prep bowl, combine 4 tbsp sour cream & lime zest...
14
...squeeze in lime juice, &...
...salt & pepper.
Chicken is done when temp reaches 165°.
15
Stir in 1 tbsp butter.
16
Add 1 tbsp butter to rice. Fluff with fork.
17
To serve, add rice to bowl.
Top with chicken mixture.
18
Add salsa...
...& sour cream.
Drizzle with hot sauce.