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Yucatán Citrus Chicken Bowls
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Yucatán Citrus Chicken Bowls

Yucatán Citrus Chicken Bowls

with Poblano, Smoky Red Pepper Crema & Pickled Onion

Punchy, tangy citrus is a key ingredient in the Yucatán’s vibrant cuisine. There, lime and orange juices are often used to marinate pork and chicken, and also serve as pickling liquid for a tangy onion garnish. Tonight’s Yucatán-inspired marinade blends lime 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. Lime-pickled onions and aromatic cilantro complete this truly SUPER bowl.

Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Mandarin Orange

1 unit


1 unit

Yellow Onion

1 unit

Poblano Pepper

¼ ounce


10 ounce

Chicken Breast Strips

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

1 teaspoon

Ancho Chili Powder

Not included in your delivery



¼ teaspoon


1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories650 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber5 g
Protein33 g
Cholesterol135 mg
Sodium1110 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.


Medium Bowl
Paper Towel
Small pot
Small Bowl
Large Pan


Prep & Marinate Chicken

• Wash and dry produce. • Halve mandarin. Zest and quarter lime. 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, lime zest, half the Southwest Spice (you’ll use the rest in the next step), and juice from one lime wedge (two wedges for 4 servings).

Cook Rice

• 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

• While rice cooks, in a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, 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 smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies

• 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

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

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter until melted. 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. Cut remaining lime into wedges and serve on the side.