Smoky Chicken Taco Bowls
Ingredients
- 2 (8.8-oz) pouches microwavable long grain white rice
- 1½ lb boneless, skinless chicken thighs, cubed
- 1 Tbsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (12-oz) pkg frozen whole kernel corn
- 2 tsp ground cumin
- ½ cup water
- 1 (8-oz) carton sour cream
- 1 chipotle pepper in adobo sauce, diced
- 2 Tbsp lime juice
Instructions
- Heat rice according to package directions.
- Meanwhile, sprinkle chicken with chili powder, salt, and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet; keep warm.
- Cook bell pepper and onion blend and corn in 2 Tbsp hot oil in same skillet over medium-high heat until lightly browned and tender.
- Stir in chicken, cumin, and water; cook until thoroughly heated. Divide rice among 6 shallow bowls; top with chicken mixture.
- Stir together sour cream, chipotle pepper, and lime juice. Serve sour cream mixture with chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
494
|
494
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 29 | 29 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 442 | 442 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
