Citrus-Marinated Chicken Bowls with Poblano and Smoky Red Pepper Crema

Bright, tangy citrus is the star of this dish, inspired by the vibrant flavors of the Yucatán. A marinade of lime and mandarin orange juices, blended with warm spices, not only infuses the chicken with savory-sweet notes but also tenderizes it for juicy, succulent results.

Serve the chicken over spiced jasmine rice alongside sautéed poblano and onion, then finish with a drizzle of smoky red pepper crema. Tangy lime-pickled onions and fresh cilantro add the perfect bright finish to this satisfying bowl.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime. Juice the mandarin orange. In a small bowl, combine lime juice, mandarin juice, half the Southwest Spice Blend and a pinch of salt. Add the chopped chicken breast and toss to coat. Set aside to marinate for at least 10 minutes.
2. While the chicken marinates, thinly slice the red onion. In a small bowl, toss the sliced onion with the lime zest, 1 teaspoon sugar and a pinch of salt. Let sit to quick-pickle.
3. Cook the jasmine rice according to package directions, adding the remaining Southwest Spice Blend and a pinch of salt to the cooking water. Fluff with a fork when done.
4. While the rice cooks, seed and thinly slice the long green pepper (poblano). Peel and thinly slice half the red onion (the other half is for pickling).
5. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the poblano and sliced onion; cook, stirring occasionally, until softened and lightly charred, about 4-5 minutes. Season with salt and pepper. Transfer to a plate.
6. In the same skillet, add the butter and the marinated chicken (discard excess marinade). Cook over medium-high heat, stirring occasionally, until chicken is cooked through and golden, about 5-7 minutes. Season with salt and pepper.
7. To serve, divide the spiced rice among bowls. Top with the poblano-onion mixture, then the chicken. Drizzle with smoky red pepper crema. Garnish with pickled onions and chopped cilantro.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this marinade works well with pork, shrimp or firm tofu. Adjust cooking time accordingly.

What can I substitute for smoky red pepper crema?

Mix 4 tablespoons sour cream or Greek yogurt with 1 teaspoon smoked paprika and a pinch of cayenne for a similar smoky flavor.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.