Lemony Chicken & Zucchini Rice Bowls
with Chicken Thighs & Garlic Crema
Thanks to our pre-marinated chicken thighs, you'll have an ultra-flavorful, extra-lemony chicken and rice bowl on the table in a quick 20 minutes. Sizzle up a skillet of zucchini, red onion, scallions, and chicken, then serve it over a bowl of lemony rice. A drizzle of tangy, zippy garlic crema—plus an extra squeeze of lemon—brings it home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Lemon-Herb Diced Chicken Thighs
1 unit
Red Onion
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
1 unit
Lemon
1 unit
Zucchini
2 unit
Scallions
1 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, stock concentrate, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Quarter lemon. Trim and halve zucchini lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Halve, peel, and slice onion into 1⁄4-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine sour cream, 1⁄4 tsp garlic powder (you’ll use the rest in the next step), a squeeze of lemon juice, and a pinch of salt (for 4 servings, use 1⁄2 tsp garlic powder and a big squeeze of lemon juice). Add water 1 tsp at a time until mixture reaches drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, onion, salt, and pepper. Cook, stirring occasionally, until just beginning to soften, 2-3 minutes. • Open package of chicken* and drain off any excess liquid. • Add chicken, scallion whites, and remaining garlic powder to pan with veggies; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Taste and season with salt and pepper if desired.
• Fluff rice with a fork; stir in a squeeze of lemon juice (big squeeze for 4 servings). Taste and season with salt and pepper if desired. • Divide lemony rice between plates or shallow bowls; top with chicken and veggies. Drizzle everything with garlic crema and garnish with scallion greens. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
