Chicken Taco Poblano Rice Bowls Recipe
These Chicken Taco Poblano Rice Bowls are a flavorful and satisfying meal featuring tender, seasoned chicken, smoky poblano peppers, fresh pico de gallo, and hearty brown rice. Ready in just 25 minutes, this recipe combines simple ingredients with bold Mexican-inspired spices, perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Chicken and Seasoning
- 1 1/4 pounds organic boneless skinless chicken breasts, cut into 1/2 inch cubes (about 3 small breasts)
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
Vegetables and Fresh Ingredients
- 1 medium red onion, peeled and diced
- 1 poblano pepper, seeded and diced
- 1 roma tomato, cored and diced
- 1/4 cup cilantro, minced plus more for garnish
- 1 lime, halved
- 1 cup frozen or fresh corn kernels
Other
- 3 cups cooked brown rice (heated; cauliflower rice can be used for low-carb option)
- 1/4 cup cheddar-jack cheese
- 1/4 cup 2% sour cream or Greek yogurt (optional)
- Kosher salt
Instructions
- Prepare Chicken and Seasoning: Dice the chicken breasts into small cubes. In a small bowl, combine garlic powder, cumin, kosher salt, chili powder, paprika, and oregano to create the taco seasoning. Set this seasoning mix aside.
- Make Pico de Gallo: Reserve 3 tablespoons of the diced red onion and place in a small bowl. Add the diced roma tomato, minced cilantro, 2 teaspoons lime juice (from the halved lime), and 1/4 teaspoon salt. Mix well and set aside to let flavors meld.
- Cook Chicken: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. When hot, add the cubed chicken and cook, stirring occasionally, until the chicken starts to brown on the outside, about 2 to 3 minutes.
- Add Vegetables and Seasoning: Add the remaining diced onion, diced poblano pepper, and the prepared taco seasoning to the skillet with the chicken. Cook for another 2 to 3 minutes until the vegetables soften and the chicken is cooked through.
- Add Water and Corn: Pour in 1/2 cup of water and add the corn kernels to the skillet. Stir and cook for an additional 1 to 2 minutes to combine flavors and heat the corn through. Remove skillet from heat.
- Assemble Bowls: Divide the warmed brown rice among 4 bowls. Top each bowl with the cooked chicken and vegetable mixture, a sprinkle of cheddar-jack cheese, a generous spoonful of pico de gallo, and a dollop of sour cream or Greek yogurt if using. Garnish with extra cilantro and serve immediately.
Notes
- You can substitute cauliflower rice for brown rice to make this dish lower in carbohydrates.
- The sour cream or Greek yogurt topping is optional but adds a nice creaminess and cooling contrast to the spices.
- Adjust the level of chili powder and paprika to suit your preferred heat level.
- Leftovers can be stored in the refrigerator for up to 3 days and are great for quick meals.