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Chicken Taco Poblano Rice Bowls - Easy Mexican Dinner Recipe

Chicken Taco Poblano Rice Bowls – Easy Mexican Dinner Recipe

Description

Welcome, food enthusiasts! If you’re on the hunt for a quick, delicious meal that combines the best of American and Mexican flavors, this Chicken Taco Poblano Rice Bowls recipe is just for you. It’s a great way to spice up your weekly menu while ensuring a balanced and satisfying meal. Let’s dive into making this comforting bowl that’s perfect for lunch or dinner!

Ingredients

Scale

  • 1 1/4 pounds organic boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 teaspoons olive oil
  • 1 medium red onion, peeled and diced
  • 1/4 cup fresh cilantro, minced (plus more for garnish)
  • 1 poblano pepper, seeded and diced
  • 1 roma tomato, cored and diced
  • 1 lime, halved
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked brown rice (cauliflower rice for a low-carb option)
  • 1/4 cup cheddar-jack cheese
  • 1/4 cup 2% sour cream or Greek yogurt (optional)

Taco Seasoning Mix:

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

Optional Add-ons:

  • Avocado slices
  • Jalapenos for extra heat
  • Black beans for added protein

For more creative chicken recipes, consider exploring this delicious chicken jerusalem recipe.

Instructions

Step 1: Prepare the Chicken

  • Dice the chicken into 1/2-inch cubes. Combine the taco seasoning ingredients in a small bowl and set aside.

Step 2: Make the Pico de Gallo

  • Set aside 3 tablespoons of the diced red onion for the pico de gallo. Combine with the diced tomato, 1/4 cup cilantro, 2 teaspoons of lime juice, and 1/4 teaspoon salt in a small bowl. Mix well and set aside.

Step 3: Cook the Chicken

  • Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken cubes and cook for 2-3 minutes until they start to brown.

Step 4: Add Vegetables and Seasoning

  • Add the remaining diced onion, poblano pepper, and prepared taco seasoning. Cook for an additional 2-3 minutes until the vegetables soften.

Step 5: Add Corn and Finish Cooking

  • Add 1/2 cup of water and the corn kernels to the skillet. Stir to combine and cook for another 1-2 minutes. Remove from heat.

Step 6: Assemble the Rice Bowls

  • Divide the heated brown rice among four bowls. Top each with the cooked chicken mixture, cheese, and a spoonful of pico de gallo. Add a dollop of sour cream or Greek yogurt, if desired.

Equipment

Notes

  • Use fresh, organic chicken for the best flavor and tenderness.
  • If you prefer a spicier kick, add diced jalapenos or extra chili powder to the taco seasoning.
  • This recipe is flexible—swap out brown rice for quinoa or cauliflower rice for a low-carb option.

Find it online: https://optimalrecipes.com/chicken-taco-poblano-rice-bowls-easy-mexican-dinner-recipe/