Ancho Chicken and Charred Poblano Rice Bowls

Juicy spiced chicken breast tossed with smoky charred poblanos, sweet bell peppers, and tender black beans over fluffy lime-infused rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.29/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Sugar
• Halal
• Low-Fat

Tags

• sauté
• healthy
• spicy
• smoky

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into bite-sized cubes)
• 1 cup white rice (uncooked)
• 2 cup water
• 2 poblano peppers (large, seeded and diced)
• 1 red bell pepper (large, seeded and diced)
• 1 can black beans (rinsed and drained)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 1.5 tablespoon ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1.25 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 limes (medium, juiced)
• 0.25 cup fresh cilantro (finely chopped, for garnish)

Instructions

1. Combine 1 cup white rice, 2 cups water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18 minutes until tender and the liquid is absorbed.
2. In a mixing bowl, toss the cubed chicken breast with ancho chile powder, smoked paprika, dried oregano, black pepper, and 3/4 teaspoon of the salt until evenly coated.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 3 to 4 minutes until a deep golden crust forms. Flip and continue cooking for 3 to 4 minutes until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a clean plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the diced poblano peppers, red bell pepper, and remaining 1/4 teaspoon of salt. Sauté for 4 to 5 minutes until the peppers are blistered and tender-crisp.
5. Stir in the minced garlic and drained black beans, cooking for 1 minute until fragrant and warmed through.
6. Return the cooked chicken and any resting juices back to the skillet. Drizzle half of the fresh lime juice over the mixture and toss everything together for 1 minute to marry the flavors.
7. Fluff the cooked rice with a fork and stir in the remaining fresh lime juice. Divide the rice evenly among 5 bowls, top with the ancho chicken and poblano mixture, and garnish with fresh cilantro.

Notes

Keeps well in airtight meal-prep containers in the refrigerator for up to 4 days; reheat in the microwave for 90 seconds.

Nutrition (per serving)

• Calories: 511
• Protein: 48.6 g
• Carbohydrates: 52.5 g
• Fat: 11 g
• Fiber: 8.5 g
• Sodium: 966 mg
• Saturated Fat: 1.7 g
• Sugar: 4.3 g
• Cholesterol: 128 mg