Chicken & Poblano Burrito Bowls with Marinated Tomatoes & Ancho Sour Cream

Chicken & Poblano Burrito Bowls

with Marinated Tomatoes & Ancho Sour Cream

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Our Mexican spice blend stars two ways in these burrito bowls: it’s cooked into our hearty base of rice and black beans, then used to spice a mix of tender chicken, poblano pepper, and onion served on top. A smoky sour cream topper lends even more bold flavor to the bowls.

To learn more about WW and SmartPoints® visit ww.com

12 green SmartPoints®

8 blue SmartPoints®

8 purple SmartPoints®

Get Cooking

Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Chicken & Poblano Burrito Bowls with Marinated Tomatoes & Ancho Sour Cream
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 1 Poblano Pepper
  • ½ lb Grape Tomatoes
  • 1 clove Garlic
  • 1 Lime
  • 1 Tbsp Ancho Chile Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add a drizzle of olive oil and stir to combine. 

Prepare the remaining ingredients & make the salsa:
2 Prepare the remaining ingredients & make the salsa:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Combine in a large bowl. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime half, as much of the garlic paste as you’d like, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels. Transfer to the bowl of prepared onion and poblano pepper. Season with salt, pepper, and the remaining spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

Make the ancho sour cream & serve your dish:
4 Make the ancho sour cream & serve your dish:

Meanwhile, in a bowl, whisk together the chile paste, sour cream, and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Serve the cooked rice and beans topped with the cooked chicken and vegetables, salsa (including any liquid), ancho sour cream, and cheese. Enjoy! 

Tips from Home Chefs

Chicken & Poblano Burrito Bowls

Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add a drizzle of olive oil and stir to combine. 

2 Prepare the remaining ingredients & make the salsa:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Combine in a large bowl. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime half, as much of the garlic paste as you’d like, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. 

Prepare the remaining ingredients & make the salsa:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels. Transfer to the bowl of prepared onion and poblano pepper. Season with salt, pepper, and the remaining spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

4 Make the ancho sour cream & serve your dish:

Meanwhile, in a bowl, whisk together the chile paste, sour cream, and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Serve the cooked rice and beans topped with the cooked chicken and vegetables, salsa (including any liquid), ancho sour cream, and cheese. Enjoy! 

Make the ancho sour cream & serve your dish:
Browse Steps
1 of 4