Past Recipes
Chicken Bowls

Chicken Bowls with Rice, Tortillas, and Crema

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Shape shifter! Beloved taco flavors take the form of ridiculously alluring grain bowls in this repeat fan favorite. Fluffy rice pilaf cooked with chicken stock, shallot, and oregano yields perfectly seasoned grains, while tender chicken and roasted tomatillo-poblano salsa lend heartiness and spice. Cooling lime crema adds just enough tang. Garnish with crispy chili-dusted tortilla strips for a bit of crunch.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • white rice
    • 3/4 cup
    • white rice
  • corn tortillas
    • 2
    • corn tortillas
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • dried oregano
    • 1 teaspoon
    • dried oregano
  • chicken stock
    • 8 ounces
    • chicken stock
  • shallot
    • 1
    • shallot
  • lime
    • 1
    • lime
  • Chobani nonfat Greek yogurt
    • 3 tablespoons
    • Chobani nonfat Greek yogurt
  • poblano chile pepper
    • 1
    • poblano chile pepper
  • tomatillos
    • 5 ounces
    • tomatillos

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • water
  • 6" small pot with lid
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 400°F. Peel shallot and mince. Heat ½ tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add oregano and shallot and sauté until softened, about 3 minutes. Stir in rice, chicken stock, and ¼ cup water. Increase heat to high and bring to a boil. Cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover and fluff with a fork.
  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, shuck tomatillos if necessary, discard husks, and halve. Halve lime. Rinse remaining produce. Cut tortillas into ¼-inch strips. Halve poblano lengthwise and using a knife tip, discard seeds. Cut lengthwise into ½-inch strips.
  3. Sear Chicken

    Sear Chicken

    Rinse chicken and pat dry with paper towel. Season all over with ½ teaspoon kosher salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until browned on outside and cooked through, about 6 minutes per side. Remove from pan and using 2 forks or tongs, shred into bite-size pieces.
  4. Roast Vegetables

    Roast Vegetables

    While chicken cooks, arrange tortillas on ½ of a baking sheet. Drizzle over 1 teaspoon olive oil. Season with as much chili powder as desired and ⅛ teaspoon kosher salt. On other ½, arrange tomatillos and poblano in a single layer. Drizzle over 1 tablespoon olive oil. Season with ¼ teaspoon kosher salt. Transfer to oven. Roast until tortillas are golden, 8 minutes. Remove tortillas. Return vegetables to oven. Roast until tender, 5 minutes more.
  5. Make Crema and Salsa

    Make Crema and Salsa

    While vegetables roast, whisk together Chobani yogurt and juice of 1 lime in a medium bowl to make crema. Cut roasted vegetables into ½-inch dice and place in a separate medium bowl to make salsa. Add 1 tablespoon olive oil and toss to coat.
  6. Plate Bowls

    Plate Bowls

    Taste rice and add salt and pepper as needed. Serve with chicken on top. Add salsa, dollop over crema, and garnish with crispy tortillas. Enjoy grain bowl happiness.

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