Yucatán Citrus Chicken Bowls with Poblano, Smoky Red Pepper Crema & Pickled Onion

Ingredients

• 1.0 piece mandarin orange (zest and juice)
• 1.0 piece lime (zest and juice)
• 1.0 piece yellow onion (sliced)
• 1.0 piece poblano pepper (sliced)
• 10.0 oz chicken breast strip (pre-cooked)
• 0.5 oz cilantro (roughly chopped)
• 1.0 piece tex-mex paste (single serving)
• 1.0 tbsp southwest spice blend
• 1.0 cup jasmine rice (cooked)
• 4.0 tbsp smoky red pepper crema
• 1.0 tsp ancho chili powder

Instructions

1. Prep and chop the mandarin orange, lime, poblano pepper, and yellow onion. Roughly chop the cilantro.
2. Cook the rice according to package instructions. Add lime zest and juice once cooked to make it citrusy.
3. Sear chicken breast strips in a pan with a pinch of salt and pepper until fully cooked.
4. Roast poblano peppers and onions in the oven with olive oil, salt, and pepper until slightly charred.
5. Mix cooked poblano and onion with the cooked chicken and Tex-Mex paste while still in the pan.
6. Assemble bowls with rice, chicken-pepper mixture, a drizzle of smoky red pepper crema, and garnish with cilantro and pickled onions.