Chicken Taco Poblano Rice Bowls

Chicken Taco Poblano Rice Bowls

These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!

serving size -4


  • 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)

Taco seasoning:

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano


  • 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.

Serving: 1bowl, Calories: 475kcal, Carbohydrates: 52g, Protein: 40.5g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 116mg, Sodium: 407.5mg, Fiber: 6g, Sugar: 3.5g

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