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Street Cart–Style Turkey Bowls

Street Cart–Style Turkey Bowls

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Yield: 2

Street cart–style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We’re talking classic white sauce and hot sauce. Served with warm pita bread.
Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 2TBS mayonnaise
  • 1TBS shawarma spice blend
  • 2whole wheat pitas
  • ½cup jasmine rice
  • 1lemon
  • 1cucumber
  • 3TBS sour cream
  • 1tsp garlic powder
  • 10oz ground turkey
  • 3oz chicken stock concentrates
  • ½oz sliced almonds
  • 2tsp hot sauce
  • salt & pepper
  • 1tsp sugar
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

Melt 1 TBS butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined.

Stir in rice, ¾ cup water, and a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use later.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber.

Make white sauce:

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook turkey:

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

Add turkey, Shawarma Spice Blend, ½ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.

Finish rice & toast pitas:

Fluff rice with a fork, stir in almonds and half the scallion greens. Season with salt and pepper to taste.

Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Serve:

Divide rice between bowls. Top with turkey and diced cucumber in separate sections, sprinkle diced cucumber with a pinch of salt.

Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls, garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Tip: If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!

Shawarma Spice Blend

  • For 1 TBS
  • 2part turmeric ½ tsp
  • 2part cumin ½ tsp
  • 1part dried coriander ¼ tsp
  • 1part garlic powder ¼ tsp
  • 1part paprika ¼ tsp
  • ½part ground allspice 1/8 tsp
  • ½part black pepper 1/8 tsp
Sweet Chili Pork Bowls

Sweet Chili Pork Bowls

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with Bell Pepper & Candied Peanuts

Yield: 2

Sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous, sweet chili sauce, and peanuts are transformed into the perfect crunchy topping, along with citrusy cilantro. Everything comes together over a bed of fluffy lime-scented rice.
Prep: 5 Cook: 30

  • 1bell pepper
  • ¼oz cilantro
  • 10oz ground pork
  • 1onion
  • 1lime
  • ¾cup jasmine rice
  • ½oz peanuts
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Candy peanuts:

While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBS water, and 1 tsp sugar. Cook, stirring often, until water has evaporated, and peanuts are coated and lightly toasted, 3- to 5-minutes.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook veggies:

Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion, season with salt and pepper. Cook, stirring, until tender and lightly browned, 6- to 9-minutes.

Transfer veggies to a plate.

Cook pork:

Add a drizzle of oil to same pan over medium-high heat. Add pork, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes.

Break up meat into pieces and continue cooking until pork is cooked through, 2- to 4-minutes.

Stir in veggies, then add soy glaze, chili sauce, and 1 TBS butter. Cook, stirring, until mixture is thoroughly coated, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and lime zest to taste. Season with salt.

Divide rice between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

Spicy Peruvian Chicken

Spicy Peruvian Chicken

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with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1oz chicken stock concentrate
  • 2TBS mayonnaise
  • 2cloves garlic
  • 1jalapeño
  • 1tomato
  • 1TBS fajita spice blend
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • salt & pepper
  • ¼tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

  • 4parts paprika
  • 1part onion powder
  • 1part garlic powder
  • 1part chili powder
  • 1part cumin
  • 1part oregano
Hoisin-Glazed Pork Tenderloin

Hoisin-Glazed Pork Tenderloin

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with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

  • 2scallions
  • 1tsp garlic powder
  • 3TBS mayonnaise
  • 1TBS sesame seeds
  • 6oz green beans
  • 2TBS hoisin sauce
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1tsp sriracha
  • 6ml ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in 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, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.

Firecracker Meatballs

Firecracker Meatballs

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with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

  • 2scallions
  • 1½TBS sour cream
  • 1tsp sriracha
  • ¼cup panko breadcrumbs
  • 1thumb ginger
  • 2TBS mayonnaise
  • 2tsp honey
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 10oz ground beef
  • 6oz green beans
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Moo Shu Pork Bowls

Moo Shu Pork Bowls

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with Cabbage, Scallions & Buttery Rice

Yield: 2

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Prep: 5 Cook: 20

  • 2scallions
  • 4oz shredded red cabbage
  • 4TBS sweet soy glaze
  • 1lime
  • 10oz ground pork
  • 2TBS hoisin sauce
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • 1TBS sesame seeds
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice & prep:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Thinly slice scallions, separating whites from greens. Quarter lime.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Make stir-fry:

Stir scallion whites and cabbage into pan with pork, cook, stirring occasionally, until just tender, 2- to 3-minutes.

Stir in hoisin, chili sauce, 2½ TBS sweet soy glaze, and ½ tsp sugar until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime, salt, and pepper.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter until melted. Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Miso Peach Pork Chops

Miso Peach Pork Chops

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with Ginger Rice & Green Beans

Yield: 2

In less than 5 minutes a delicious pan sauce with aromatic fresh ginger and garlic, umami-packed miso sauce concentrate, and sweet peach jam. It’s drizzled all over seared pork chops, then served with fluffy rice and tender green beans.
Prep: 10 Cook: 30

  • 1thumb ginger
  • 10oz pork chops
  • 1oz peach jam
  • 1clove garlic
  • 1lemon
  • 6oz green beans
  • ½cup jasmine rice
  • 1oz miso sauce concentrate
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a plate. Wipe out pan.

Roast green beans:

While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 10-12 minutes.

Make sauce:

Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds.

Add ¼ cup water, jam, and miso sauce concentrate. Cook, stirring, until thickened, 3- to 4-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Stir in a squeeze of lemon juice to taste.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and a pinch of salt if necessary.

Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side.

Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

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with Ginger Garlic Rice & Sesame Green Beans

Yield: 2

Apricot jam with balsamic vinegar makes a sweet, sticky, and tangy sauce for savory pork tenderloin. Served with jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil, drizzled with soy sauce for some serious umami.
Prep: 15 Cook: 45

  • 1¾-inch thumb ginger
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 1oz apricot jam
  • 1TBS sesame oil
  • 1clove garlic
  • 2scallions
  • 1shallot
  • 1oz chicken stock concentrate
  • 10oz pork tenderloin
  • 1TBS fry seasoning (recipe follows)
  • 5tsp balsamic vinegar
  • 6oz green beans
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic, cook until softened, 1- to 2-minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels, season all over with salt, pepper, and 1 tsp Fry Seasoning. .

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat, transfer to a cutting board to rest. Wash out pan.

Make glaze:

Melt 1 TBS butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2- to 3-minutes.

Stir in jam and vinegar, simmer until syrupy, 30-60 seconds.

Stir in ¼ cup water, remaining stock concentrate, and 1 tsp sugar. Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Cook green beans:

Pierce green bean bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.

Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

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with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

  • 6oz carrots
  • ¼oz parsley
  • 5tsp white wine vinegar
  • 1oz chicken stock concentrate
  • 1½oz honey Dijon dressing
  • 1apple
  • 1yellow onion
  • ½oz walnuts
  • 4oz kale
  • 1tsp dried thyme
  • 10oz chicken cutlets
  • 2TBS crème fraîche
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Southwest-Spiced Chicken & Cumin Rice

Southwest-Spiced Chicken & Cumin Rice

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with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Yield: 2 Servings

Capture the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.
Pepitas – Meaning “little squash seeds,” pepitas are shell-less seeds from certain varieties of pumpkin.
It’s normal for pumpkin seeds to snap, crackle, and sometimes pop right out of the pan! Cover with a lid if you’ve got a wild bunch.
Prep: 10, Cook: 35

  • 1zucchini
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1clove garlic
  • ¼oz cilantro
  • 1tsp cumin
  • ½oz pepitas
  • 1TBS southwest spice blend
  • 2TBS smoky red pepper crema
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:
Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Roughly chop cilantro.

Cook rice:
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, cumin, and ¾ cup water, bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.

Roast zucchini:

While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

Toast pepitas:

Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2- to 3-minutes. Transfer to a plate.

Cook chicken:

Pat chicken dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro.

Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1- to 3-minutes per side. Turn off heat.

Transfer chicken to a second baking sheet.

Tip: For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until cooked through, 6- to 8-minutes.

Make sauce & finish rice:

While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream.

Fluff rice with a fork, stir in toasted pepitas and 1 TBS butter. Season with salt and pepper to taste.

Serve:

Slice chicken crosswise.

Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp