Chicken Taco Poblano Rice Bowls

Name: Chicken Taco Poblano Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes; 1 teaspoon garlic powder; 2 teaspoons olive oil; 1 teaspoon cumin; 1 medium red onion; 1 teaspoon kosher salt; 1/4 cup cilantro; 1/2 teaspoon chili powder; 1 poblano pepper; 1/2 teaspoon paprika; 1 Roma tomato; 1/2 teaspoon oregano; 1 lime; taco seasoning; kosher salt; 1 cup frozen or fresh corn kernels; 3 cups cooked brown rice; 1/4 cup cheddar-jack cheese; 1/4 cup 2% sour cream or Greek yogurt

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5.0

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
475 kcal
Course
Lunch, Dinner
Cuisine
American, Mexican

Chicken Taco Poblano Rice Bowls

Iris Warren

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These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!

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Ingredients

Servings

1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes (from 3 small)
1 teaspoon garlic powder
2 teaspoons olive oil
1 teaspoon cumin
1 medium red onion (peeled and diced)
1 teaspoon kosher salt
1/4 cup cilantro (minced plus more for garnish)
1/2 teaspoon chili powder
1 poblano pepper (seeded and diced)
1/2 teaspoon paprika
1 Roma tomato (cored and diced)
1/2 teaspoon oregano
1 lime (halved)
taco seasoning (see below)
kosher salt
1 cup frozen or fresh corn kernels
3 cups cooked brown rice (heated (use cauliflower rice for low-carb))
1/4 cup cheddar-jack cheese
1/4 cup 2% sour cream or Greek yogurt (optional)

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Instructions

Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.
Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.

Nutrition Information

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Serving 1bowl Calories 475kcal (24%) Carbohydrates 52g (17%) Protein 40.5g (81%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 116mg (39%) Sodium 407.5mg (17%) Fiber 6g (24%) Sugar 3.5g (7%)