Chicken Taco Poblano Rice Bowls (Recipe 49 of 125)

When I go to Chipotle or Qdoba I order the bowls. I like doing bowls instead of trying to deal with a burrito. They just seem simpler.

This kind of recipe I find super easy when I'm doing meal prep. Making enough for 4 meals and then popping them in prep containers ready for lunches throughout the week. 

If you didn't want to do rice, this mix could easily be put in a tortilla and made into a burrito if you felt inclined. Also would be easy to swap the rice with cauliflower rice.

Chicken Taco Poblano Rice Bowls

Recipe from SkinnyTaste

Serves 4

• 1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
• 2 tsp olive oil
• 1 medium red onion, peeled and diced
• 1/4 c 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 c frozen or fresh corn kernels
• 3 c cooked brown rice, heated (use cauliflower rice for low-carb)
• 1/4 c cheddar-jack cheese
• 1/4 c 2% sour cream or Greek yogurt, optional

Taco seasoning:

• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp 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.