These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!
serving size -4
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)
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
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.
Serving: 1bowl, Calories: 475kcal, Carbohydrates: 52g, Protein: 40.5g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 116mg, Sodium: 407.5mg, Fiber: 6g, Sugar: 3.5g
