---
title: Yucatán Citrus Chicken Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yucatan-citrus-chicken-bowls-621e8530b089c66fdb1a5599
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Spicy
  - Calorie Smart
rating: 4.5
rating_count: 55900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the complex, tangy flavors, with some finding it deliciously spicy while others thought it needed more kick.
  - theme: Ease of prep
    text: Several noted it was easy to make, though some found the multiple steps and bowls time-consuming.
image: "https://images.recipes.furrysalamander.com/yucat-n-citrus-chicken-bowls.avif"
---
Wash and dry all produce. Halve @mandarin orange{1%piece} and zest. Quarter @lime{2%pieces}. Halve, peel, and thinly slice @onion{1%medium}. Halve, core, and thinly slice @long green pepper{2%pieces} crosswise into strips. Roughly chop @cilantro{1%small bunch}. Pat @chopped chicken breast{12%oz} dry with paper towels; place in a medium bowl. Toss with @tex-mex paste{1%tbsp}, juice from mandarin, lime zest, half the @southwest spice blend{1%tbsp}, and juice from one lime wedge.

In a #small pot{}, combine @jasmine rice{¾%cup}, ¾%cup @water{}, remaining southwest spice blend, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a #small bowl{}, combine ¼ of the onion, juice from half the lime, ¼%tsp @sugar{½%tsp}, and a pinch of salt. Microwave until onion is softened ~{1%minute}. Set aside. In a separate small bowl, combine @smoky red pepper crema{2%tbsp} and a pinch of salt. Add water 1%tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add poblano and season with salt and @black pepper{1%tsp}. Cook, stirring, until slightly softened ~{4%minutes}. Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender ~{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 ~{6%minutes}. Add a pinch of @ancho chili powder{1%tsp} 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{1%tbsp} 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.