So Many Dishes

I made several recipes for bowls a few months ago, and then they dropped off the radar. But I came across a new recipe recently that I made last night, and it was so good that I may go looking for more like this.

I subscribe to Skinnytaste, the blog written by Gina Holmoka. Begun in 2008, Skinnytaste focuses on healthy eating. Gina has been incredibly successful, and had another cookbook released this week. When her weekly menu newsletter shows up in my email on Saturdays, I usually scan it to see if there are any recipes I want to save.

I had printed the recipe for chicken poblano taco bowls a few weeks ago, and we had put it on the menu for last Saturday. But we had unexpected leftovers, so postponed it until Thursday. Ken and I were both glad we didn’t wait any longer, because we really enjoyed it.

The chicken portion of the bowl is essentially a stir fry. I made the taco seasoning recipe that Gina includes, because i realized that, despite the dozens of bottles in my spice drawer, I had no taco seasoning. You can, however, use commercial seasoning. She also includes the ingredients for pico de gallo in the recipe, but that’s something we often have in the fridge, and that’s what I used. The chicken-vegetable mixture, pico de gallo, and some shredded cheddar-jack cheese goes on top of the rice base. The recipe calls for brown rice, but only one of us likes brown rice 🙄, so I used white rice. I suppose you could substitute cauliflower rice for a low-carb option, but I prefer cauliflower that looks like cauliflower. Reduced fat sour cream is an optional topping, and we each opted to add a spoonful. It was a good addition.

I am not including the ingredients that are used for the pico de gallo. I don’t think it would make nearly enough to add more than a tablespoon for each serving, and that’s not enough in my book. There are excellent products in the produce section of the supermarket, and plenty of other pico de gallo recipes. I’m not recommending a specific amount of pico to use. It depends upon your taste. The same is true for the cheese. I didn’t measure the amount of cheese I put on the bowls; it’s more a case of what feels/looks right.

Chicken Taco Poblano Rice Bowls

• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 2 teaspoons olive oil
• 1/2 cup diced red onion
• 1 poblano pepper, seeded and diced
• 1 tablespoon taco seasoning
• 1 cup fresh or frozen corn kernels
• 3 cups cooked rice
• 1/2 cup shredded cheddar-jack cheese (or other cheese of your choice)
• Reduced-fat sour cream, optional

Dice chicken. Add oil to a large skillet over medium-high heat. When hot, add chicken and cook until it starts to brown, about 3 minutes.

Add the onion, poblano, and taco seasoning to the skillet and cook until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes, then remove from heat.

Divide rice among four bowls. Top with chicken, cheese, pico de gallo, and optional sour cream. Makes 4 servings.

Taco Seasoning

• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano

Mix all ingredients in a small bowl.

Happy eating, everyone!