Serves 2
with Bell Pepper & Lemon-Cilantro Sauce
Smoky paprika flavors succulent chicken thighs along with oregano and garlic powder for this easy weeknight rice bowl. The chicken cooks along with onion and bell pepper and is piled over steamy jasmine rice that soaks up all the flavors. A creamy lemon-cilantro sauce drizzled over top elevates this simple meal to new culinary heights!
Wash and dry produce.
Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Quarter lemon. Mince cilantro.
In a small bowl, combine sour cream, cilantro, and juice from two lemon wedges (four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and pepper. Add paprika, garlic powder, and oregano; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes.
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side.
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