Citrus Marinated Chicken Bowls with Poblano and Smoky Red Pepper Crema

Bright, tangy citrus is the star of this vibrant chicken bowl, inspired by the bold flavors of the Yucatán. A marinade of lime and mandarin orange juice, blended with warm spices, tenderizes the chicken and infuses it with savory-sweet notes. Served over fragrant jasmine rice with sautéed poblano and onion, each bite is balanced by a smoky red pepper crema and quick-pickled onions.

This bowl is a complete meal in one-protein, grains and vegetables come together with layers of flavor and texture. The pickled onions add a bright, tangy crunch, while the crema brings a cool, smoky finish. It’s an easy weeknight dinner that feels special.

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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 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime and mandarin orange. In a bowl, combine the citrus juice, zest, ancho chili powder, Southwest spice blend and Tex-Mex paste. Add the chopped chicken and toss to coat. Let marinate for at least 10 minutes.
2. Meanwhile, cook the jasmine rice according to package directions. Fluff with a fork and stir in the butter.
3. Thinly slice the red onion. In a small bowl, combine the onion with the juice of half the lime (reserve the other half for later) and a pinch of sugar. Set aside to quick-pickle.
4. Slice the long green pepper (poblano) into thin strips. Chop the cilantro.
5. Heat a skillet over medium-high heat with a drizzle of oil. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
6. In the same skillet, add a little more oil if needed and sauté the poblano strips until tender, about 3-4 minutes.
7. To serve, divide the rice among bowls. Top with the cooked chicken and sautéed poblano. Drizzle with smoky red pepper crema. Garnish with pickled onions and chopped cilantro.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, basmati or white rice work well. Adjust cooking time accordingly.

Is there a substitute for smoky red pepper crema?

You can mix sour cream with a pinch of smoked paprika and a little lime juice.

Can I make this dish vegetarian?

Absolutely! Swap the chicken for black beans or grilled tofu and follow the same steps.