Lime Chicken with Poblano Sour Cream
Bright, zesty, and irresistibly smoky, this Lime Chicken with Poblano Sour Cream is a flavor-packed dish that's sure to become a weeknight favorite. Juicy, marinated chicken breasts are infused with the tangy freshness of lime juice and zest, paired perfectly with aromatic cumin and garlic. The star of the dish, however, is the creamy poblano sauce—made with roasted poblano peppers, sour cream, and a hint of paprika for warmth. This sauce adds a slightly smoky, velvety richness that takes the grilled chicken to the next level. Ready in just 45 minutes, this dish combines quick prep with vibrant flavors, making it perfect for dinner parties or a simple yet elevated family meal. Serve it with rice, fresh tortillas, or a crisp green salad for a complete and satisfying plate.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons lime juice
- 2 teaspoons lime zest
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces poblano peppers
- 1 cup sour cream
- 2 tablespoons cilantro, chopped
- 0.25 cup chicken broth
- 0.25 teaspoon paprika
Instructions
In a small bowl, combine lime juice, lime zest, olive oil, minced garlic, ground cumin, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 2 hours.
While the chicken marinates, roast the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered. This should take about 5-7 minutes.
Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the charred skin, remove the seeds, and finely chop the flesh.
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.
In a medium saucepan, combine the roasted and chopped poblano peppers, sour cream, chopped cilantro, chicken broth, and paprika. Stir well and cook over medium heat until the mixture is heated through, about 5 minutes.
Serve the grilled lime chicken topped with the warm poblano sour cream sauce. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.4 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
