Typically this is not a recipe I would post in the middle of winter, but it was a Tuesday, and I was tired of just plain tacos. Now, I love me some Chipotle, but the amount of sodium they use in their food, is enough to make me uncomfortable for days. So I occasionally treat myself to a burrito bowl on a rare occasion.
When I came across this recipe, I was like, seems like a Chipotle style meal. Let’s give it a shot?
Poblano Chicken Rice Bowls
- 1 1/4 pounds boneless skinless chicken breasts, cut 1/2 inch cubes
- 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
- 3 tomatoes, cored and diced
- 1 lime, halved
- taco seasoning
- kosher salt
- 1 cup frozen or fresh corn kernels
- 3 cups cooked rice, heated
- 1/4 cup cheddar cheese, shredded
- 1/4 cup sour cream
- Taco sauce, optional
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Combine the diced chicken and 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. Salt as needed.
- 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 sour cream.
Inspired by a recipe on Skinnytaste.