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.
1pieceorganic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
2tbspolive oil
1/2medium red onion, peeled and diced
1/3cup cilantro, minced plus more for garnish
1poblano pepper, seeded and diced
1roma tomato, cored and diced
1lime, halved
1taco seasoning
1/2cupfrozen or fresh corn kernels
1/2cupcooked brown rice, heated (use cauliflower rice for low-carb)
1/3cupcheddar-jack cheese/ any kind is fine
1/3cup 2% sour cream or Greek yogurt
Taco seasoning:
1tspgarlic powder
1tspcumin
1tspsalt
1/2tspchili powder
1/2tsppaprika
1/2tsporegano
Instructions
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.
