Chicken Taco Poblano Rice Bowls
25 min499 kcal each
Taco-spiced chicken with poblano and corn over brown rice, with fresh pico de gallo, cheese and Greek yogurt. Twenty-five minutes, four lunches.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless680 g
- Olive oil2 tsp
- Red onion1 piece
- Fresh coriander4 g
- Poblano pepper1 piece
- Plum tomatoes1 piece
- Lime juice2 tbsp
- Sweetcorn kernels145 g
- Brown rice, cooked585 g
- Cheddar, grated28 g
- Greek yogurt, plain, low-fat60 g
- Water120 ml
- Garlic powder1 tsp
- Ground cumin1 tsp
- Chili powder½ tsp
- Paprika½ tsp
- Dried oregano½ tsp
- Salt1¼ tsp
Method
Prep 10 min · cook 15 min- Dice the chicken small and mix the garlic powder, cumin, chili, paprika, oregano and 1 teaspoon salt.
- For the pico, combine 3 tablespoons of the diced onion with the tomato, coriander, 2 teaspoons lime juice and ¼ teaspoon salt.
- Heat the oil in a large pan over medium-high heat and brown the chicken for 2–3 minutes.
- Add the rest of the onion, the poblano and the spice mix and cook 2–3 minutes until soft, then add the water and corn for 1–2 minutes more and squeeze over the remaining lime.
- Divide the rice among 4 bowls and top with the chicken, cheese, pico and a spoonful of yogurt.
- Keeps 4 days in the fridge (pico and yogurt separate). Reheat chicken and rice for 2 minutes.
Nutrition
per servingCal
499
Protein
46g
Carbs
51g
Fat
12g
Of 6g of sugar per serving, 0g is added sugar.
Of 12g of fat per serving, 3.7g is saturated.
