Zesty Chicken and Rice Bowl
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Zesty Chicken and Rice Bowl
Category
Meat and Poultry
Ingredients
- 1 lime, zested & quartered
- 1/2 cup pineapple chunks in juice
- 4 tablespoons Fustini's Chipotle olive oil, divided
- 2 garlic cloves, finely chopped
- 1 green onion, sliced, separate whites & greens
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1/2 cup sweet peppers, seeded, diced
- 1 long green pepper, seeded, diced
- 1 tablespoon southwest blend
- 3/4 lb. chicken, cut into strips
- 3/4 cup jasmine rice
- 1 1/4 cups water
Ingredients
Directions
- Squeeze the juice from 1/2 of the lime into a bowl with the pineapple juice. Stir in the southwest spice blend, garlic, and 1 tablespoon of olive oil, salt, and pepper. Pat chicken dry with a paper towel. Add chicken to the bowl and stir to coat. Set aside to marinate.
- Place rice, water, and a big pinch of salt into a small pot. Bring to a boil, cover, and reduce heat to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
- While the rice cooks heat more olive oil in a large pan over medium-high heat. Pat pineapple dry and add to pan, cook undisturbed until beginning to char 2-3 minutes. Season as needed, and cook, stirring for 1 minute more. Turn off the heat and transfer to a cutting board to cool. Once cool enough to handle, roughly chop and transfer to a small bowl. Add scallion greens, balsamic, and sweet peppers. Stir to combine and set salsa aside.
- Heat more olive oil in the same pan over medium-high heat. Add green peppers and the white parts of the scallion. Cook, stirring occasionally until vegetables begin to soften, 3-4 minutes. Add chicken and marinade to the pan and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
- To the rice pot, add 1 tablespoon of olive oil, a pinch of lime zest and fluff with a fork. Divide rice between bowls and top with chicken and veggies and salsa. Season with salt. Garnish with remaining zest and serve.
Recipe Note
Increase the spiciness by using Aji Verde Crush or Cayenne Crush olive oil. Adapted from everyplate.com