Poblano Chicken Rice Bowls
These quick and easy Poblano Chicken Rice Bowls are perfect for dinner or to make ahead for meal prep!
Prep
: 10
Total
: 25 minutes
Ingredients
Taco Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon oregano
Main Ingredients
- 1.25 pounds organic boneless skinless chicken breasts cut 1/2 inch cubes
- 2 teaspoons olive oil
- 1 medium red onion peeled and diced
- 0.25 cup cilantro minced plus more for garnish
- 1 poblano pepper seeded and diced
- 1 roma tomato cored and diced
- 1 cup corn kernels frozen or fresh
- 3 cups cooked brown rice heated (use cauliflower rice for low-carb)
- 0.25 cup cheddar-jack cheese
- 0.25 cup 2% sour cream or Greek yogurt optional
Instructions
Preparation Steps
- 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.
Notes
This recipe is great for meal prep! You can prepare components ahead of time for even quicker assembly.