Yucatan Citrus Chicken Bowls
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Yucatan Citrus Chicken Bowls

Yucatan Citrus Chicken Bowls

with Poblano, Smoky Crema & Pickled Onion

Punchy, tangy citrus is a key ingredient in the Yucatan’s vibrant cuisine. There, lemon and orange juices are often used to marinate pork and chicken, and also serve as pickling liquid for a tangy onion garnish. Tonight’s Yucatan-inspired marinade blends lemon and mandarin orange juices with zesty spices, which not only adds savory, tangy notes to the finished dish—it also tenderizes the meat for juicy results. It’s served over spiced jasmine rice with sautéed poblano and onion, then drizzled with smoky red pepper crema. lemon-pickled onions and aromatic cilantro complete this truly SUPER bowl.

Tags:
Spicy
Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Mandarin Orange

1 unit

Lemon

1 unit

Yellow Onion

1 unit

Poblano Pepper

¼ ounce

Cilantro

10 ounce

Chicken Breast Strips

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Ancho Chili Powder

1 teaspoon

Smoked Paprika

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories630 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber7 g
Protein33 g
Cholesterol125 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Paper Towel
Zester
Small pot
Small Bowl
Large Pan

Instructions

Prep & Marinate Chicken
1

• Wash and dry produce. • Halve mandarin. Zest and quarter lemon. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with Tex-Mex paste, juice from mandarin, juice from one lemon wedge, lemon zest, and half the Southwest Spice (you’ll use the rest later).

Cook Rice
2

• In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Pickle Onion & Mix Crema
3

• While rice cooks, in a small microwave-safe bowl, combine ¼ of the onion, juice from two lemon wedges, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside. • In a separate small bowl, combine sour cream, paprika, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
4

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. • Transfer to a plate.

Cook Chicken
5

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Add a pinch of chili powder to taste. Taste and season with salt and pepper. • Stir in cooked veggies, then remove pan from heat.

Finish & Serve
6

• Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. • Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Halve remaining lemon wedge and serve on the side.