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Don't pay high dollar for mediocre food! Skip the lines and enjoy a Make-It-At-Home Bowl instead. Guaranteed freshness, deliciousness, and simplicity every time, this homemade version of a chicken, veggie, and rice bowl really can't be beat. You can truly make it the way you want and don't have to question what's in the food you're eating. Nothing can beat what comes out of your kitchen and this Make-It-At-Home Bowl is the delicious proof!
Don't pay high dollar for mediocre food! Skip the lines and enjoy a Make-It-At-Home Bowl instead. Guaranteed freshness, deliciousness, and simplicity every time, this homemade version of a chicken, veggie, and rice bowl really can't be beat. You can truly make it the way you want and don't have to question what's in the food you're eating. Nothing can beat what comes out of your kitchen and this Make-It-At-Home Bowl is the delicious proof!
Ingredients
For the chicken-rice bowls:
- 2 teaspoons kosher salt divided
- 1 1/2 teaspoons ground cumin divided
- 3/4 teaspoon ground coriander divided
- 1/2 teaspoon black pepper divided
- 1/8 teaspoon cayenne pepper
- 2 (8-ounce) chicken breasts boneless and skinless, sliced in half horizontally for a total of 4 thinly sliced breasts
- 3 tablespoons plus 1/2 teaspoon olive oil divided
- 1 medium poblano chile seeds removed and chopped
- 1 small jalapeño seeds removed and finely chopped
- 1/4 cup red onion finely chopped
- 1 cup fresh or frozen corn kernels thawed if frozen
- 2 cloves garlic minced
- 2 (8.8-ounce) packages microwaveable long-grain white rice cooked
Optional toppings:
- 1 teaspoon lime zest
- 1 1/2 tablespoons fresh lime juice
- seasoned tortilla strips such as Fresh Gourmet® Santa Fe Style Tortilla Strips, to taste
- salsa to taste
- cilantro to taste, leaves and some stems
Directions
- In a small bowl, add 1 teaspoon of the salt, 1 teaspoon of the cumin, 1/2 teaspoon of the coriander, 1/4 teaspoon of the black pepper, and 1/8 teaspoon of the cayenne pepper and stir to combine.
- Evenly rub the chicken halves with 1/2 teaspoon of the olive oil.
- Evenly rub each of the chicken halves with the spice mixture and place them on a plate.
- Tightly cover the plate with plastic wrap and marinate the seasoned chicken halves in the refrigerator for at least 1 hour and up to 24 hours.
- In a large, nonstick skillet over medium-high heat, add 1 tablespoon of the remaining oil.
- Add the marinated chicken halves to the heated oil and cook until they reach an internal temperature of 165 degrees F and are golden-brown, about 4-6 minutes per side.
- Transfer the cooked chicken halves to a clean plate and cover with foil to keep warm.
- In the same skillet, add 1 tablespoon of the remaining oil.
- Add the poblano chiles, the jalapeños, and the onions to the heated oil and cook until they are tender.
- Sprinkle the chile mixture with the remaining salt, the remaining cumin, the remaining coriander, and the remaining black pepper and stir to combine.
- Add the corn and the garlic to the chile mixture and cook until the garlic is fragrant, about 1 minute.
- Add the remaining oil to the chile mixture and stir to combine.
- Add the cooked rice to the chile mixture and cook, while stirring, until the rice is heated through, about 3 minutes.
- Transfer the skillet from the heat.
- Scoop about 1 cup of the rice mixture into four bowls and top each with 1 of the cooked chicken halves. Cut the meat into cubes, if desired.
- Serve the chicken-rice bowls with your favorite toppings.
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