I think we can all agree that bowls can be one of the most fun lunch or dinner ideas. There are endless options, and it's the perfect opportunity to pack all your favorite ingredients into one meal. I really love Mexican food, so I knew I wanted to come up with a spinoff idea that included some of my favorite flavors. I started with the idea of a cotija corn mix, obviously some rice, and even more obviously some avocado. I recently discovered how wonderful poblano peppers were (kinda remind me of a bell pepper with more crunch and a little more flavor), so we're going to toss some of those in too. Finally some easy pulled chicken seemed like the perfect protein, and with the help of a few garnishes we've got a flavor-packed easy bowl of dreams!
Starting off with the pulled chicken, you can absolutely use rotisserie chicken if you have some, but if not we'll use a small pot, some water, and chicken breasts to whip up some chicken perfect for shredding. Once that's done, we'll add a few pantry-staple spices and the slightly spicy chili chicken will be ready to add to the bowls.
Poblano peppers definitely have a little bite to them, so we'll briefly sauté them in a little olive oil. Not only will this bring out the dark green color, it will also slightly soften them while keeping a little crunch. Also, personally, in any dish but especially in spicy-ish food, I love when my veggies take on that little bit of charred flavor, and a quick sauté over high heat will do just that.
I have recently developed a love affair with Cotija cheese, so much so that I constantly need to have some in my fridge to throw on anything at a moments notice. It is salty and crumbly, two qualities that make it the perfect cheese to mix in to a big hearty bowl. Since cotija and corn go so well together, we'll combine those, add a little cilantro and lime juice, and end up with the tastiest corn salad to add on top.
After you've cooked a little rice (however method you prefer!), it's time to start putting your bowls together. It can't just be me who loves to arrange a bowl so that you can see each ingredient and admire the pretty combination, so I suggest layering everything before you mix it up.
Once the rice is added, topped with the shredded chicken, corn and cotija salad, and sliced poblanos, it's time to add all the bright toppings. Cilantro seems necessary here, so make sure not to be shy. Sliced avocado is also a must, and goes so well with the corn. If you're daring go ahead and add some sliced jalapeños for an extra kick.
Once that beautiful bowl is all set, make sure to squeeze with extra lime!! Like maybe an entire lime. And maybe bring one with you to the table in case you need to add some more. Or maybe stick a slice in a nearby Corona. Whatever floats your boat.
Enjoy every bite!
Limey, spicy, and cheesy, these pulled chicken bowls are packed with a little bit of everything to ensure each bite will be packed with a mouth-watering combination of fresh ingredients.
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