Chicken Taco Poblano Rice Bowls
These Chicken Taco Poblano Rice Bowls are bursting with zesty flavors and vibrant colors, perfect for quick, satisfying meals any day of the week.
Equipment
- Large Skillet
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Spatula
- Wooden Spoon
- Serving bowls
Ingredients
- 1 1/4 pounds organic boneless skinless chicken breasts cut into 1/2 inch cubes
- 2 teaspoons olive oil
- 1 medium red onion peeled and diced
- 1/4 cup cilantro minced plus more for garnish
- 1 poblano pepper seeded and diced
- 1 roma tomato cored and diced
- 1 lime halved
- 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
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
Instructions
Prepare the Chicken
- Start by marinating the chicken cubes in a mixture of olive oil, garlic powder, cumin, kosher salt, chili powder, paprika, and oregano. Allow it to sit for about 15 minutes to absorb the flavors.
Cook the Chicken
- In a large skillet over medium-high heat, add a bit more olive oil if needed. Once hot, add the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables
- In the same skillet, add the diced onion and poblano pepper. Sauté for about 5 minutes until the onion becomes translucent. Then, add the corn and diced roma tomato, cooking for another 2-3 minutes until the corn is heated through.
Combine Ingredients
- Return the cooked chicken to the skillet with the vegetables. Squeeze half of the lime over the mixture and stir to combine everything well. Taste and adjust seasoning if necessary.
Assemble the Bowls
- In a bowl, add a generous scoop of heated brown rice (or cauliflower rice for a low-carb option). Top with the chicken and vegetable mixture. Sprinkle with cheddar-jack cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro for garnish. Serve with lime wedges on the side for an extra burst of flavor.
Notes
- Marinate the chicken for at least 15 minutes to enhance flavor.
- Use cauliflower rice as a low-carb alternative to brown rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Add avocado, black beans, or crispy tortilla strips for delicious variations.