Chicken Taco Poblano Rice Bowls

Ingredients

  • 1-pound boneless skinless chicken breasts, cut ½ inch cubes
  • 2 teaspoons olive oil
  • 1 medium red onion, peeled and diced
  • 1 poblano pepper, seeded and dived
  • 1 roma tomato, cored and diced
  • 1 lime, halved
  • Taco seasoning (I made my own- See below!)
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked brown rice or quinoa
  • ¼ cup cheddar cheese
  • Guacamole (Check out my recipe on my blog!)

Taco seasoning

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano

Directions

  1. Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
  2. To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, 2 teaspoons lime juice, ¼ teaspoon salt. Set aside.
  3. 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.
  4. Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add ½ cup water and corn. Cook 1 to 2 minutes then remove from heat.
  5. Divide rice/quinoa in 4 bowls, top with chicken, guacamole, cheese, and pico de gallo.

Enjoy!

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