Savory Chicken and Poblano Rice Bowls Recipe

If you’re looking for a delicious and filling meal that combines the flavors of chicken and poblano peppers, then this Chicken and Poblano Rice Bowls Recipe is for you. It’s perfect for busy weeknights or meal prep, offering a wholesome bowl that everyone will enjoy.

Picture tender chicken seasoned to perfection, paired with smoky poblano peppers and fluffy rice. This Chicken Recipe brings together bold flavors in a simple, satisfying way. You can customize it with your favorite toppings for a personal touch.

Whether it’s dinner for the family or a quick lunch at work, this chicken and poblano rice bowl packs a punch of flavor and nutrition. Let’s dive into this easy-to-follow recipe that will make your taste buds dance.

Delicious Chicken and Poblano Rice Bowls Recipe

These chicken and poblano rice bowls are a harmonious blend of grilled chicken, sautéed poblano peppers, and seasoned rice. The dish is both hearty and satisfying, with vibrant flavors that will keep you coming back for seconds.

Ingredients

1 pound boneless, skinless chicken breasts
2 poblano peppers, diced
1 cup uncooked white or brown rice
2 cups chicken broth or water
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Cook the Rice: In a medium saucepan, combine rice and chicken broth. Bring to a boil, reduce heat, cover, and let simmer for 18-20 minutes (or according to package instructions) until the rice is fluffy.
Prepare the Chicken: While the rice cooks, season the chicken breasts with garlic powder, cumin, paprika, salt, and pepper.
Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest before slicing.
Sauté the Poblano Peppers: In the same skillet, add the diced poblano peppers and sauté for about 5 minutes until tender but still vibrant.
Assemble the Bowls: Fluff the cooked rice and divide it among bowls. Top with sliced chicken, sautéed poblano peppers, and garnish with chopped cilantro and lime wedges.