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Spicy Poblano Chicken Rice Bowls Recipe

Spicy Poblano Chicken Rice Bowls Recipe

4 from 3 votes
Flavorful and satisfying, these Spicy Poblano Chicken Rice Bowls combine tender grilled chicken, roasted poblano peppers, and cilantro-lime rice for a vibrant, healthy meal. Perfect for meal prep or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken breasts
  • 2 large poblano peppers roasted, peeled, and diced
  • 1.5 cup long-grain white rice uncooked
  • 3 cup water or chicken broth
  • 0.25 cup fresh cilantro chopped, plus extra for garnish
  • 1 tbsp lime zest
  • 2 tbsp fresh lime juice
  • 2 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp chili powder
  • 0.5 tsp cayenne pepper optional, for extra heat
  • 1 tbsp olive oil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 1 avocado sliced for serving
  • 0.25 cup cotija cheese crumbled, for serving

Method
 

Steps
  1. Season chicken breasts with salt, black pepper, cumin, chili powder, and cayenne. Let marinate for 10 minutes while you prepare other ingredients.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Remove and let rest, then slice.
  3. In the same skillet, add diced poblano peppers and garlic. Sauté for 3–4 minutes until softened.
  4. Add uncooked rice to the skillet and stir to coat with oil and spices. Pour in water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
  5. Fluff rice with a fork and stir in lime zest, lime juice, and chopped cilantro. Season with salt to taste.
  6. Assemble bowls: divide rice among 4 bowls, top with sliced chicken, roasted poblano peppers, avocado slices, and crumbled cotija cheese. Garnish with extra cilantro.

Notes

For a vegetarian version, substitute chicken with black beans or grilled tofu. Roast poblano peppers under the broiler for 5–7 minutes per side until charred, then peel and seed before dicing.