Name: Charred Poblano & Chicken Cal-Mex Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium boneless skinless chicken breasts (about 1.5 lbs total); 2 large poblano peppers; 1 tbsp olive oil; 1 1/2 tsp kosher salt; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 2 cups cooked brown rice (warm, for serving); 1 large avocado (diced); 1/2 cup shredded reduced-fat Monterey Jack cheese; 1/2 cup nonfat plain Greek yogurt; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges (for serving, optional)

Charred Poblano & Chicken Cal-Mex Bowls

MintyMint1478

This Charred Poblano & Chicken Cal-Mex Bowl delivers all the flavor and satisfaction of your favorite Mexican-inspired dinner, but without tomatoes, acidity, or processed ingredients. Charring fresh poblano peppers adds a smoky, mild depth (no spiciness!), while juicy, spice-rubbed chicken brings protein power. The bowl is rounded out with creamy avocado, melted Monterey Jack, and a cool dollop of Greek yogurt—keeping things light yet indulgent. With 37g of protein per serving, this meal fits perfectly into a weight loss plan, all while embracing the bold flavors of California-Mexican fusion. It’s easy, vibrant, and totally crave-worthy!

Ingredients

Instructions

Char the poblano peppers over a gas flame or under the broiler, turning until the skins are blackened and blistered, about 8-10 minutes. Place in a bowl, cover with a plate, and let steam for 5 minutes. Peel off the skins, remove seeds and stems, and slice into strips.
While poblanos char, pat chicken breasts dry and rub with olive oil. Mix salt, cumin, smoked paprika, and garlic powder, then coat chicken evenly with the spice mixture.
Heat a large nonstick skillet or grill pan over medium-high. Cook chicken breasts for 6-7 minutes per side, or until golden and cooked through (internal temp 165°F). Remove from heat and rest 5 minutes, then slice thinly.
Warm the brown rice if needed. Assemble bowls: Divide rice among 4 bowls. Top with sliced chicken, poblano strips, avocado, cheese, and a dollop of Greek yogurt.
Sprinkle with fresh cilantro and serve with lime wedges if desired. Enjoy immediately!