Chicken Taco Rice Bowl

Total Time 35 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 1
Calories: 520
Description

A hearty chicken taco rice bowl with smoky seasoned chicken, tender poblano pepper, sweet corn, cilantro-lime brown rice, and fresh tomato salsa. Finished with cheese and creamy Greek yogurt, these easy bowls are fresh, filling, and ideal for weeknight dinners or meal prep.

Ingredients
    Taco Chicken
  • 1 1/4 lb boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
    • Poblano Corn
  • 1 poblano pepper, seeded and diced
  • 1 small red onion, diced, with 1/4 cup reserved for salsa
  • 1 cup corn kernels, fresh or frozen
  • 1/3 cup water
  • 1 tablespoon fresh lime juice
    • Cilantro-Lime Rice
  • 3 cups cooked brown rice, warm
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt
    • Fresh Tomato Salsa
  • 2 Roma tomatoes, cored and diced
  • 1/4 cup diced red onion, reserved from above
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
    • Toppings
  • 1/2 cup shredded cheddar-jack cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • 2 tablespoons chopped fresh cilantro
Instructions
    Make the Tomato Salsa
  1. 1
    Add the diced tomatoes, 1/4 cup reserved red onion, cilantro, lime juice, and salt to a small mixing bowl. Stir gently until evenly combined. Set the salsa aside while preparing the rest of the recipe so the flavors have time to blend.
    2. Prepare the Rice
  2. 2
    Place the warm cooked brown rice in a medium mixing bowl. Add the lime juice, cilantro, and salt, then fluff gently with a fork until everything is evenly distributed. Cover the bowl to keep the rice warm while the chicken cooks.
    3. Season the Chicken
  3. 3
    Pat the chicken pieces dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, chili powder, oregano, salt, and black pepper. Sprinkle the seasoning over the chicken and toss until every piece is evenly coated.
    4. Brown the Chicken
  4. 4
    Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for about 2 minutes so the bottom develops a golden color. Stir and continue cooking for 2 to 3 minutes, until lightly browned around the edges but not necessarily cooked completely through.
    5. Cook the Vegetables
  5. 5
    Add the poblano pepper and remaining diced red onion to the skillet. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Add the corn and water, then scrape the bottom of the skillet with a wooden spoon to loosen the flavorful browned bits.
    6. Finish the Chicken Mixture
  6. 6
    Continue cooking the chicken and vegetables for 2 to 4 minutes, stirring occasionally. The poblano should be tender, the corn warm, and the chicken should reach an internal temperature of 165°F. Remove the skillet from the heat and stir in the lime juice until the chicken and vegetables look lightly glossy.
    7. Assemble the Bowls
  7. 7
    Divide the cilantro-lime brown rice evenly among 4 bowls. Spoon the warm chicken, poblano, and corn mixture over the rice, then top each serving with fresh tomato salsa, shredded cheese, Greek yogurt or sour cream, avocado, cilantro, and a lime wedge. Serve while the rice and chicken are warm.
Note

Cut the chicken into evenly sized pieces so it cooks at the same rate.

If using frozen corn, there is no need to thaw it before adding it to the skillet.

For meal prep, store the cooked rice and chicken mixture separately from the tomato salsa, avocado, and creamy toppings. Refrigerate the cooked components in airtight containers for up to 4 days and the fresh tomato salsa for up to 3 days.

Reheat the chicken and rice until steaming hot throughout. Add 1 to 2 teaspoons water to the rice before reheating if it seems dry.

The cooked chicken, corn, and poblano mixture can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

If the skillet looks dry while the chicken and vegetables finish cooking, add 1 to 2 tablespoons additional water.

Keywords: rice bowl,
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