May 24, 2022


Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, with diced chicken breast, poblano peppers, corn, pico de gallo and cheese.


Course Main Course
Cuisine American, Mexican
Servings 1


  • 1 piece organic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
  • 2 tbsp olive oil
  • 1/2 medium red onion, peeled and diced
  • 1/3 cup cilantro, minced plus more for garnish
  • 1 poblano pepper, seeded and diced
  • 1 roma tomato, cored and diced
  • 1 lime, halved
  • 1 taco seasoning
  • 1/2 cup frozen or fresh corn kernels
  • 1/2 cup cooked brown rice, heated (use cauliflower rice for low-carb)
  • 1/3 cup cheddar-jack cheese/ any kind is fine
  • 1/3 cup  2% sour cream or Greek yogurt

Taco seasoning:

  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp 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 a bowl top with chicken, cheese, pico de gallo and optional sour cream.
Tried this recipe?Let us know how it was!

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