Hellofresh Tex Mex Chicken Bowl
This HelloFresh Tex Mex Chicken Bowl is a vibrant and wholesome meal featuring tender chicken, fluffy rice, zesty pico de gallo, and creamy lime crema — perfect for a flavorful, satisfying weeknight dinner.
Equipment
- medium pot
- mixing bowls
- zester
- knife and cutting board
- large skillet
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup jasmine rice
- 1 Roma tomato, diced
- 1 lime, zested and halved
- 1 jalapeño, sliced
- 1 tbsp Southwest Spice Blend
- 2 tbsp sour cream
- 1 tbsp olive oil
- 1 chicken stock concentrate
- to taste salt and pepper
Instructions
- Wash and dry all produce. Dice the Roma tomato. Zest the lime, then cut in half. Thinly slice the jalapeño.
- In a pot, combine rice, 1¾ cups water, and stock concentrate. Bring to a boil, then cover and reduce heat. Simmer for 15–18 minutes until rice is fluffy.
- While rice cooks, in a bowl combine tomato, juice from half the lime, and a pinch of salt and pepper. Add jalapeño to taste and set aside.
- Pat chicken dry with paper towels. Season both sides with Southwest Spice, salt, and pepper. Heat oil in a pan over medium-high. Cook chicken for 5-7 minutes per side or until cooked through. Remove and slice.
- In a small bowl, mix sour cream, lime zest, and 1 tsp water. Stir to make a crema. Season with salt if needed.
- Fluff rice with a fork and divide between bowls. Top with sliced chicken, pico de gallo, and drizzle with crema. Garnish with extra lime if desired.
Notes
Top it with sliced avocado or shredded cheese for added richness. You can use brown rice for extra fiber or swap chicken with tofu for a vegetarian version. Adjust jalapeño to your spice preference.
