NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Poblano peppers

0.5 medium White onion

2 cloves Garlic

0.5 tbsp Extra virgin olive oil

0.5 cup Plain Greek yogurt

0.25 cup Low-sodium chicken broth

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Roast the poblano peppers over an open gas flame or under a broiler until the skin is charred and blistered.

• 2

  Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips.

• 3

  Season the chicken breast with sea salt, black pepper, and ground cumin on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 6

  Stir in the sliced poblano strips and chicken broth, scraping the bottom of the pan to release any browned bits.

• 7

  Lower the heat to medium-low and whisk in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Return the chicken to the skillet, tossing gently to coat in the sauce, and garnish with fresh cilantro before serving.