Yucatán Citrus Chicken Bowls
with Poblano, Smoky Red Pepper Crema & Pickled Onion
- Milk
- Soy
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.
Ingredients
1 unit
Mandarin Orange
1 unit
Lime
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
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
1 teaspoon
Ancho Chili Powder
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant, complex flavors; some found it spicy, while others wanted more citrus kick 🍋.
- Ease of prep: Several noted it was easy to make, though some felt it had too many steps or took longer than expected.
- Suggestions: Consider adding more veggies like zucchini or black beans; some recommend topping with avocado or cheese.
- Portions: Many wished for more rice; some found the overall portion size satisfying, while others wanted larger servings.
- Texture: Some disliked the ground turkey's consistency; others loved the crunch from the pickled onions.
