Chicken and Poblano Rice Bowl

1. Prepare the Pico de Gallo by dicing Roma tomato and onion, chopping cilantro, and mixing with lime juice and salt.
2. Prepare the chicken rub by combining 1 teaspoon each of garlic powder, salt, and cumin, and 0.5 teaspoon each of chili powder, paprika, and oregano.
3. Cube 1 pound of chicken into 1/2-inch pieces.
4. In a pan, cook the chicken with 2 tablespoons of oil until browned.
5. Add onion and poblano peppers to the pan and cook for 1-2 minutes.
6. Stir in the prepared spice blend and cook for another 1-2 minutes.
7. Add 1 cup of corn and 1/2 cup of water, and cook for 2-3 minutes.
8. Build your bowl by layering cooked rice, the chicken and veggie mixture, and the prepared Pico de Gallo. Enjoy!