  

Poblano Chicken
Harvest Bowls

These Poblano Chicken Harvest Bowls are made up of

ground chicken, roasted vegetables, rice, and a =avorful
sauce from roasted poblano peppers, onion, and garlic.
They are a great high protein meal for your week.

PRE
PREPP TTIM
IMEE
30 Minutes

CCOOK
OOK TIM
TIMEE
35 Minutes

PER SERVING – MAKES 5

655 Calories
58g C | 48g P | 26g F

How to Meal Prep

Poblano Chicken Harvest
Bowls

POBLANO CHICKEN HARVEST

BOWLS
No ratings yet

COURSE: Main Dish

CUISINE: American, meal prep
KEYWORD: chicken, gluten free
PREP TIME: 30 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
SERVINGS: 1 SERVINGS
CALORIES: 655KCAL

These Poblano Chicken Harvest Bowls are

made up of ground chicken, roasted
vegetables, rice, and a flavorful sauce from
roasted poblano peppers, onion, and garlic.
They are a great high protein meal for your
week.

Print Recipe Pin Recipe

Share on Facebook

Prevent your screen from going

Cook Mode dark

INGREDIENTS
FOR THE RICE
2½ cups (375 g) cooked rice I used 150g
dry rice
1 tbsp (15 g) lime juice
salt to taste

FOR THE POBLANO SAUCE

2 medium (200 g) poblano peppers
1 small (100 g) onion
4 cloves (15 g) garlic
1 tbsp (15 g) oil
¼ cup (113 g) plain nonfat greek yogurt
6 sprigs (7 g) cilantro
3 tbsp (45 g) lime juice
salt to taste

FOR THE VEGETABLES

2 medium (600 g) sweet potatoes
½ lb (227 g) broccoli
1½ tbsp (23 g) oil
salt to taste

FOR THE CHICKEN

2 lbs (908 g) ground chicken thighs
2 tsp (6 g) garlic powder
2 tsp (6 g) dried oregano
1 tbsp (15 g) oil
salt and pepper to taste

OPTIONAL TOPPINGS
5 tbsp (50 g) roasted pumpkin seeds
5 tbsp (50 g) feta cheese

INSTRUCTIONS
FOR THE RICE
1. Cook enough rice to yield 2½ cups of
cooked rice. 1 cup of dry rice will make 2-3
cups of cooked rice depending on what
kind of rice you use. I used 150g of calrose
rice here.
2. Once the the rice is cooked, fluff it up and
add in some lime juice and salt to flavor to
your preference.

FOR THE ROASTED POBLANO SAUCE

1. Preheat your oven to 425℉.
2. Wash your peppers and cilantro. Remove
the seed capsule from your peppers and
roughly chop them into big pieces.
3. Cut your onion into a large dice and
remove the skin from the garlic.
4. Place the onion, peppers, and garlic on a
sheet pan. Drizzle over 1 tbsp of oil and
salt to your preference. I find placing the
peppers with the skin side facing up can
help with the roasting process.
5. Place the tray into the oven on the top shelf
and roast for 15-18 minutes.
6. Once roasted and the peppers have begun
to blister, remove from the oven and rest
for a few minutes. If you wish, you can peel
away the skin from the exterior of the
peppers. The roasting process should have
loosened it. My rule for this is if it is easy to
take off, I do it. If it takes a bit of effort to
remove, I don't worry about it.
7. Place the roasted vegetables, cilantro,
yogurt, and lime juice into a blender. Blend
until smooth and taste test. Adjust flavor
with salt to taste. You can also add a bit of
water to thin out your sauce if needed.
8. Divide the sauce out into small ramekins
to place into each container.

FOR THE ROASTED VEGETABLES

1. Wash and cut your sweet potatoes and
broccoli. Cut the potatoes into a large dice
and the broccoli into small florets.
2. Add the potatoes to a large bowl and 1 tbsp
of oil with a sprinkling of salt and pepper.
Toss to coat.
3. Spread the potatoes out on a sheet pan
and roast at 425℉ for 22-25 minutes,
turning half way through.
4. Toss the broccoli with ½ tbsp of oil and salt
and pepper.
5. After the potatoes have been roasting for
10-12 minutes, remove them from the
oven, toss around to flip. Move them to one
side of the sheet pan and add the broccoli
to the opposite site. Return to the oven for
another 10-12 minutes.

FOR THE CHICKEN

1. Heat a large skillet over medium high
heat. Add in 1 tbsp of oil and the ground
chicken. Spread the chicken out over the
bottom of the skillet and allow it to sit over
the heat before breaking it up to develop
good color.
2. Season with salt and pepper to your
preference and 2 tsp each of garlic powder
and dried oregano.
3. Break the chicken up into small pieces and
stir. Once it has finished cooking and is no
longer pink in color, taste test and adjust
as needed.

PLATING
1. This recipe makes 5 servings. Divide all of
your ingredients between each of the 5
containers. Each one gets one ramekin of
the roasted poblano sauce.
2. After reheating each meal in the
microwave, I like to top the meals with 1
tbsp of roasted pumpkin seeds and
crumbled feta cheese. This is optional but
can be a nice addition for texture and
flavor.

NUTRITION
Calories: 655kcal | Carbohydrates: 58g | Protein:
48g | Fat: 26g | Fiber: 6.9g

NUTRITIONAL INFO FOR THE POBLANO

CHICKEN HARVEST BOWLS

The information in this table represents the estimate for

the total nutrition of the recipe as it is written. If you
wanted to split the recipe into more or less servings than
what is originally listed you can use this table to determine
the nutritional estimates. If you update the number of
servings in the “Servings” Ield of the recipe above, the
information in these tables are no longer accurate as you
have updated the ingredients.

SERVINGS

CARBS

290.3g

PROTEIN

242g

FAT

127.5g

CALORIES

3276.7 cals

OTHER RECIPES YOU MIGHT LIKE

KOREAN CHICKEN CREAMY WHITE ORANGE CREAMSICLE

STEW – ENCHILADA CHICKEN BAKED OATMEAL
DAKDORITANG & POTATOES See More »
See More » See More »

Leave a Reply

Recipe Rating

Your comment here...

Name (required)

Email (required)

Website

Save my name, email, and website in this browser for the next
time I comment.

P O ST C O M M E NT

Home | LOGIN | Members Home | Privacy Policy

Copyright 2020 - TMPM Enterprises LLC ©