Chicken Taco Poblano Rice Bowls
User Reviews
5
Chicken Taco Poblano Rice Bowls
Description
This dish features marinated cubed chicken spiced with garlic powder, cumin, chili powder, paprika, oregano, and taco seasoning. The chicken is browned and then cooked with diced red onion, poblano pepper, and corn kernels in a skillet. The cooking liquid incorporates the seasonings and softens the vegetables while infusing flavor into the chicken.
The chicken and vegetables are served atop warm brown rice, providing a nutty base. Cheddar-jack cheese adds a creamy, melty texture while pico de gallo made from fresh diced tomato, onion, cilantro, lime juice, and salt introduces acidity and freshness. Sour cream or Greek yogurt can be added for tanginess and moisture.
The bowls are suitable for a filling lunch or dinner and can be customized with additional toppings as desired.
Ingredients
- 1 1/4 pounds chicken breast from 3 small, organic, boneless, skinless; cut into 1/2 inch cubes
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 red onion peeled and diced, medium
- 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 corn kernel frozen or fresh
- 3 cups brown rice heated (use cauliflower rice for low-carb, cooked
- 1/4 cup cheddar-jack cheese
- 1/4 cup sour cream optional, 2% or Greek yogurt
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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