Chicken & Guac Burrito Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken cutlets
  2 unit
• guacamole
  ½ cup
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ½ cup
• olive oil
  2 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tomato
  1 unit
• water
  1¼ cup

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice shallot ; mince a few slices until you have 2 tsp. Halve, core, and thinly slice long green pepper crosswise into strips. In a medium pot , combine jasmine rice , ¾ cup water , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   shallot: 1 unit, long green pepper: 1 unit, jasmine rice: ½ cup, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks, finely dice tomato . Zest and quarter lime . In a small bowl , combine tomato, minced shallot, and juice from half the lime. Season with salt and black pepper .

   tomato: 1 unit, lime: 1 unit, black pepper: 1 tsp
3. 

   3

   In a second small bowl , combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   sour cream: 2 tbsp, hot sauce: 1 tsp
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened ⏱️ 5 minutes . Stir in sliced shallot, half the southwest spice blend , salt, and pepper. Cook until veggies are softened and lightly browned ⏱️ 1 minutes . Turn off heat. Transfer to a plate and cover with aluminum foil to keep warm. Wipe out pan.

   olive oil: 2 tbsp, southwest spice blend: 1 tbsp
5. 

   5

   Pat chicken cutlets dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining southwest spice blend. Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat and transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.

   chicken cutlets: 2 unit
6. 

   6

   Fluff rice with a fork; stir in lime zest, 1 tbsp butter , salt, and pepper. Divide between bowls. Top rice with chicken, veggies, guacamole , monterey jack cheese , and salsa fresca. Drizzle with crema and any remaining hot sauce if desired. Serve with remaining lime wedges on the side.

   butter: 1 tbsp, guacamole: ½ cup, monterey jack cheese: ½ cup