How To Make Chicken Taco Poblano Rice Bowls
Made with poblano peppers, pico de gallo, and cheese, these taco seasoned rice bowls add exciting flavors to your usual chicken and brown rice meals.
Serves:
Ingredients
- 1¼lbsorganic chicken breasts,boneless skinless, cut into ½-inch cubes from 3 small
- 2tspolive oil
- 1medium red onion,peeled and diced
- ¼cupcilantro,minced plus more for garnish
- 1poblano pepper,seeded and diced
- 1roma tomato,cored and diced
- 1lime,halved
- taco seasoning
- kosher salt
- 1cupcorn kernels,frozen or fresh
- 3cupsbrown rice,cooked, heated, use cauliflower rice for low-carb
- ¼cupcheddar jack cheese
- ¼cup2% sour cream or Greek yogurt,optional
For Taco Seasoning:
- 1tspgarlic powder
- 1tspcumin
- 1tspkosher salt
- ½tspchili powder
- ½tsppaprika
- ½tsporegano
Instructions
-
Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
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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.
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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.
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Divide rice into 4 bowls, top with chicken, cheese, pico de gallo, and optional sour cream.
-
Serve and enjoy!
Nutrition
- Calories: 914.41kcal
- Fat: 25.35g
- Saturated Fat: 8.17g
- Trans Fat: 0.15g
- Monounsaturated Fat: 10.10g
- Polyunsaturated Fat: 4.85g
- Carbohydrates: 125.37g
- Fiber: 7.48g
- Sugar: 4.17g
- Protein: 44.96g
- Cholesterol: 105.54mg
- Sodium: 973.03mg
- Calcium: 167.62mg
- Potassium: 988.95mg
- Iron: 4.76mg
- Vitamin A: 109.27µg
- Vitamin C: 36.77mg
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