Zesty Chicken, Charred Corn & Rice Bowls

🥘 Ingredients

• butter
• chili powder
  2 tsp
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• cooking oil
• corn
  2 unit
• cumin
  2 tsp
• garlic powder
  2 tsp
• guacamole
  1/2 c
• jasmine rice
  1.5 c
• lime
  2 unit
• paper towels
• pepper
• salt
• scallions
  4 unit
• smoked paprika
  2 tsp
• sour cream
  9 tbsp
• sugar

🍳 Cookware

• small pot
• large pan
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Drain corn ; pat dry with paper towels . Zest and quarter lime . Roughly chop cilantro .

   scallions: 4 unit, corn: 2 unit, paper towels, lime: 2 unit, cilantro: ½ oz
3. 

   3

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan). In the last two minutes of cooking, add half the garlic powder , 1/4 tsp of the chili powder , 1/4 tsp sugar , salt, and pepper (1/2 tsp chili powder and 1/2 tsp sugar for 4 servings). Cook, stirring, until fragrant and combined. Turn off heat; keep covered off heat until ready to serve.

   butter, garlic powder: 2 tsp, chili powder: 2 tsp, sugar, pepper
4. 

   4

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a second large pan over medium-high heat. Add chicken, smoked paprika , remaining garlic powder, 1/4 tsp remaining chili powder (1/2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. Remove from heat. Squeeze juice from one lime wedge (two wedges for 4) over chicken.

   chopped chicken breast: 20 oz, cooking oil, smoked paprika: 2 tsp
5. 

   5

   While chicken cooks, in a small bowl , combine sour cream , cumin , lime zest, and a squeeze of lime juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 9 tbsp, cumin: 2 tsp
6. 

   6

   Fluff rice with a fork. Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with guacamole . Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side. Poultry is fully cooked when internal temperature reaches 165 degrees.

   guacamole: 1/2 c