Citrus Marinated Chicken Bowls with Poblano and Smoky Crema

Inspired by the vibrant flavors of the Yucatán, this bowl brings together tangy citrus-marinated chicken, spiced jasmine rice and smoky red pepper crema. The marinade, made with fresh lime and mandarin orange juices, tenderizes the chicken while infusing it with bright, savory notes.

Sautéed poblano and onion add a mild heat and earthy sweetness, while quick-pickled onions and fresh cilantro provide a refreshing finish. Drizzle with the smoky crema for a creamy, tangy kick that ties everything together.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime and mandarin orange. In a bowl, combine the citrus juice, zest, Tex-Mex paste, ancho chili powder and Southwest spice blend. Add the chopped chicken breast and toss to coat. Let marinate for at least 10 minutes.
2. While the chicken marinates, cook the jasmine rice according to package directions. Fluff with a fork and set aside.
3. Thinly slice the onion. Cut the long green pepper (poblano) into thin strips, discarding seeds and stem. Pick the cilantro leaves from the stems.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the poblano strips and half the sliced onion. Sauté until softened and lightly charred, about 4-5 minutes. Season with salt and pepper. Remove from skillet and set aside.
5. In the same skillet, add a little more oil if needed. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes per side. Let rest for a minute, then slice if desired.
6. To make the quick pickled onion: In a small bowl, combine the remaining sliced onion with a squeeze of lime juice and a pinch of salt. Let sit for 5 minutes.
7. Assemble the bowls: Divide the spiced rice among bowls. Top with the sautéed poblano and onion, cooked chicken, pickled onions and fresh cilantro. Drizzle with smoky red pepper crema. Serve warm.

Recipe Tips

FAQ

Can I use a different protein?

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

What can I substitute for smoky red pepper crema?

Mix 4 tablespoons sour cream with 1/2 teaspoon smoked paprika and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.