475 Cals 40.5 Protein 52 Carbs 12 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
TOTAL TIME:
25 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:American, Mexican
These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep!
INGREDIENTS
1 1/4 pounds organic boneless skinless chicken breasts, cut 1/2 inch cubes, from 3 small
2 teaspoons olive oil
1 medium red onion, peeled and diced
1/4 cup 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 cup frozen or fresh corn kernels
3 cups cooked brown rice, heated (use cauliflower rice for low-carb)
1/4 cup cheddar-jack cheese
1/4 cup 2% sour cream or Greek yogurt, optional
Taco seasoning:
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon oregano
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 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.
VIDEO
Serving: 1bowl, Calories: 475kcal, Carbohydrates: 52g, Protein: 40.5g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 116mg, Sodium: 407.5mg, Fiber: 6g, Sugar: 3.5gBlue Smart Points:8Green Smart Points:11Purple Smart Points:3