Kiwi salsa and Chicken Bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Was and thinly slice scallions, separating whites from greens

Step 2

Melt 2 tbsp butter in a small pot diver medium-high heat. Add scallion whites: cook, stirring for 30 seconds

Step 3

Stir in rice. Add 2 1/4 c water. Bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes. Keep covered off heat until ready to serve.

Step 4

While rice cooks, finely dice tomatoes. Peel and dice kiwi. Zest and quarter limes.

Step 5

Combine scallion greens, tomato, kiwi, and a big squeeze of lime juice. Season generously with salt and water.

Step 6

Combine yogurt, lime zest, and a pinch of chili powder. Stir in 1 tsp water at a time until mixture is a drizzling consistency. Season with salt and pepper.

Step 7

Pat chicken dry

Step 8

Heat oil in large pan on medium-high heat. Add chicken, southwest spice blend. Cook, stirring occasionally until browned 3-5 minutes.

Step 9

Stir in stock concentrate, 3 tbsp water. Cook, stirring, until liquid chicken is coated and cooked through, 1-2 minutes more.

Step 10

Fluff rice. Divide rice into bowls, and top with chicken and salsa. Drizzle with crema and serve with remaining lime wedges.