These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!
Ingredients
- 1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
- 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
- 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
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
Directions
- Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
- spices
- 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.
- pico de gallo
- 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.
