Ingredients:

  • 1.5 lb boneless skinless chicken thighs or breasts, trimmed (680 g)
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp lime juice (15 ml)
  • 2 tsp chili powder (8 g)
  • 1 tsp ground cumin (2 g)
  • 1 tsp smoked paprika (2 g)
  • 1/2 tsp garlic powder (1.5 g)
  • 1/2 tsp onion powder (1.5 g)
  • 1/2 tsp kosher salt (or 3/4 tsp table salt) (3 g)
  • 1/4 tsp black pepper (0.5 g)
  • Optional: 1/4 tsp cayenne or 1 minced jalapeño for heat
  • 2 large poblano peppers (about 8–10 oz / 225–300 g total)
  • 1 tsp neutral oil for finishing (5 ml)
  • 1 cup long-grain white rice, rinsed (200 g) — OR 1 cup brown rice (195 g) if preferred
  • 2 cups low-sodium chicken broth or water (480 ml)
  • 1 tbsp unsalted butter or oil (15 g / 15 ml)
  • 1/2 tsp salt (or to taste) (3 g)
  • Zest and juice of 1 lime (zest ~1 tsp, juice ~2 tbsp / 10–15 ml)
  • 1/3–1/2 cup chopped fresh cilantro (10–15 g)
  • 1/2 cup Mexican crema or sour cream (120 ml) — OR 1/2 cup Greek yogurt (120 g)
  • 1–2 tbsp lime juice (15–30 ml) for crema
  • 1–2 tbsp water to thin crema (15–30 ml)
  • 1/2 tsp chipotle in adobo puree or 1 tsp smoked paprika (optional)
  • 1 cup canned black beans, rinsed and drained (165 g)
  • 1 cup corn kernels, fresh or thawed frozen (150 g)
  • 1 cup shredded lettuce or red cabbage (75 g)
  • 1–1.5 cups pico de gallo or chopped tomatoes + red onion (about 200 g)
  • 1 ripe avocado, sliced (about 150 g)
  • 1/4 cup crumbled cotija or feta (30 g) — optional
  • Lime wedges, for serving
  • Extra cilantro leaves, sliced radish, or sliced jalapeño (optional)
  • Hot sauce (optional)

Instructions:

  1. Prep and marinate the chicken: combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper; toss chicken with marinade and let rest 15–30 minutes (or up to 2 hours in the fridge).
  2. Start the rice: rinse rice. Bring broth or water and butter to a simmer, add rice and salt, cover, and cook according to package (white rice ~15–18 minutes; brown rice ~35–45 minutes). Fluff and finish with lime zest, lime juice, and chopped cilantro.
  3. Char and peel poblano peppers: roast poblanos over an open flame, under the broiler, or on a hot grill until skins are blackened and blistered all over (about 8–12 minutes), turning frequently. Transfer to a bowl and cover tightly with foil or plastic to steam 10 minutes. Peel off skins, remove stems and seeds, slice into strips, and toss with 1 tsp oil and a pinch of salt.
  4. Cook the chicken: heat a large skillet over medium-high heat. Sear chicken (add oil if needed) 3–6 minutes per side depending on thickness until deeply browned and internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or chop into bite-size pieces. Alternatively, grill over medium-high heat 4–6 minutes per side to 165°F.
  5. Warm beans and corn: briefly warm black beans and corn together in a small pan with a pinch of salt, or use straight from the can/frozen if preferred.
  6. Make the crema: whisk crema or sour cream (or Greek yogurt) with 1–2 tbsp lime juice, 1–2 tbsp water to thin, and 1/2 tsp chipotle puree or 1 tsp smoked paprika if using. Adjust seasoning to taste.
  7. Assemble the bowls: divide cilantro-lime rice among 4 bowls. Top each with sliced chicken, charred poblano strips, black beans, corn, pico de gallo, shredded lettuce or cabbage, avocado slices, and cheese. Drizzle with the lime-chipotle crema and finish with lime wedges and extra cilantro.
  8. Serve: offer extra hot sauce, tortilla chips, or warm tortillas on the side. Store components separately for meal prep to keep textures fresh for 3–4 days.