Ingredients
1¼lbsorganic chicken breasts,boneless skinless, cut into ½-inch cubes from 3 small
2tspolive oil
1medium red onion,peeled and diced
¼cupcilantro,minced plus more for garnish
1poblano pepper,seeded and diced
1roma tomato,cored and diced
1lime,halved
taco seasoning
kosher salt
1cupcorn kernels,frozen or fresh
3cupsbrown rice,cooked, heated, use cauliflower rice for low-carb
¼cupcheddar jack cheese
¼cup2% sour cream or Greek yogurt,optional
1tspgarlic powder
1tspcumin
1tspkosher salt
½tspchili powder
½tsppaprika
½tsporegano
Preparation
Dice the chicken into small pieces. Combine 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.
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 into 4 bowls, top with chicken, cheese, pico de gallo, and optional sour cream.
Serve and enjoy!
