Blackened Chicken w/ Poblano Cream Sauce

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/2 Lime, Juice of
  • 3 Poblano peppers

• Baking & Spices

  • 1 tbsp Ancho chili powder
  • 1 Salt & pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Oil
  • 1 tsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on fittosavor.com

Ingredients

• 2 thinly sliced boneless, skinless chicken breasts
• Up to 1 Tbs Ancho chili powder (or to taste)
• Sea Salt
• 1 tsp oil
• 3 Poblano peppers, sliced in half lengthwise and seeds removed
• 1 tsp olive oil
• salt & pepper
• 1/4 cup plain Greek yogurt
• Juice of 1/2 lime

Directions

• Rub the Poblano peppers with the oil. Spread on a baking sheet and season with salt & pepper. Roast at 425 degrees for about 10-15 minutes or until peppers are charred and softened. Allow to cool before handling. In a blender or in a bowl using an immersion blender, blend together the Greek yogurt, lime juice and roasted Poblano peppers. Refrigerate until needed. Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with Ancho chili powder and sea salt. Sear for 4-6 minutes per side, or until chicken is fully cooked through. Spoon Poblano Cream Sauce over chicken & enjoy!

Nutrition