Surf’s Up Chicken & Rice Bowls
with Kiwi Salsa & Ancho Lime Crema
Surf’s Up Chicken & Rice Bowls
Juicy chicken and fluffy rice come together in a bright bowl, topped with tangy kiwi salsa and smoky ancho lime crema for a fresh, zesty finish.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- ¾ cup Jasmine Rice
- 1 unit Kiwi
- 1 unit Lime
- 1 unit Roma Tomato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories690
Protein32g
Carbs82g
Fat26g
Tags:
Protein SmartLow SodiumSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream in the crema for plain unsweetened plant yogurt or a spoonable dairy-free sour cream. If you want a milder dish, use a gentle paprika blend instead of the ancho chili seasoning, and try chicken thighs if you prefer a richer swap for the chicken breast strips.
What to serve with it
Serve these bowls with extra lime wedges and a simple side of charred corn or cucumber salad to keep the meal bright and fresh. Tortilla chips or warm toasted bread also work well for scooping up the salsa and crema.
