Description
These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!
Yield: 4servings | Serving Size: 1bowl
Ingredients
1 1/4poundsorganic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
2teaspoonsolive oil
1medium red onion, peeled and diced
1/4cupcilantro, minced plus more for garnish
1poblano pepper, seeded and diced
1roma tomato, cored and diced
1lime, halved
taco seasoning, see below
kosher salt
1cupfrozen or fresh corn kernels
3cupscooked brown rice, heated (use cauliflower rice for low-carb)
1/4cupcheddar-jack cheese
1/4cup2% sour cream or Greek yogurt, optional
Taco seasoning:
1teaspoongarlic powder
1teaspooncumin
1teaspoonkosher salt
1/2teaspoonchili powder
1/2teaspoonpaprika
1/2teaspoonoregano
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.
Last Step:
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