Southwestern Bowl

🥘 Ingredients

• boneless, skinless chicken breasts 2 6-ounce
• table salt 2 teaspoons, divided
• distilled white vinegar ½ cup
• lime juice 2 tablespoons
• sugar 1 tablespoon
• red onion 1 small
• jalapeño chiles 1-2
• poblano chiles 3
• vegetable oil 2 tablespoons, divided
• frozen corn 3 cups
• long-grain brown rice 1 ½ cups
• salt for cooking rice
• mayonnaise 3 tablespoons
• minced canned chipotle chile in adobo sauce 2-3 teaspoons
• avocado 1 ripe
• roasted, salted pepitas ¼ cup

1. 1

   Adjust oven rack to middle position and heat oven to 450 degrees. Place boneless, skinless chicken breasts in center of 20- by 12-inch sheet of heavy-duty aluminum foil . Sprinkle ⅛ teaspoon table salt evenly over each side of each breast. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet, leaving as much headroom as possible inside packet. Refrigerate for at least 20 minutes .
2. 2

   Combine distilled white vinegar , lime juice , sugar , and ½ teaspoon salt in medium bowl . Microwave until simmering, 1-2 minutes . Add red onion and jalapeño chiles and stir until coated. Set aside, stirring occasionally.
3. 3

   Bring 6 cups water to boil in large saucepan . While water is coming to boil, toss poblano chiles with 1 tablespoon vegetable oil and ½ teaspoon salt. Spread in even layer on half of rimmed baking sheet . Toss frozen corn with remaining ½ teaspoon salt and remaining 1 tablespoon oil and spread in even layer on other half of sheet. Roast until poblanos begin to soften and corn begins to brown at edges, about 10 minutes .
4. 4

   Add long-grain brown rice and 1 teaspoon salt to boiling water. Reduce heat and simmer until rice is tender, about 25 minutes . Drain rice well and return it to saucepan . Cover and set aside.
5. 5

   While rice cooks, stir corn and poblanos and push to either side of sheet to create clearing in center. Place foil packet in clearing and return sheet to oven. Cook until vegetables are tender and browned and chicken registers 160 degrees, 18-20 minutes .
6. 6

   Carefully open packet, transfer chicken to cutting board , and let rest for 3 minutes . Halve each breast lengthwise, then slice crosswise ½ inch thick.
7. 7

   Transfer ¼ cup onion liquid to small bowl . Add mayonnaise and minced canned chipotle chile in adobo sauce and whisk until smooth. Stir 3 tablespoons dressing into rice.
8. 8

   Spoon rice into 4 wide bowls . Arrange avocado , chicken, poblanos, corn, and pickled onion and jalapeños in piles that cover rice. Spoon 1 tablespoon dressing over each portion of chicken and drizzle remaining dressing over corn and poblanos. Sprinkle with roasted, salted pepitas and serve.