Salsa and Poblano Chicken
Elevate your weeknight dinners with this irresistible Salsa and Poblano Chicken recipe, a vibrant Mexican-inspired dish bursting with bold flavors and wholesome ingredients. Tender chicken breasts are seasoned with a smoky blend of cumin, paprika, and garlic powder, then layered with roasted poblano peppers, fresh salsa, and creamy Monterey Jack cheese. The dish is baked to perfection, resulting in a melty, bubbling masterpiece that's garnished with fresh cilantro and a zesty squeeze of lime. With a balance of spice and freshness, this recipe is quick to prepare in just under an hour and perfect for pairing with rice, beans, or a crisp salad. Whether you're planning a cozy family meal or a flavorful dinner party entrée, this salsa poblano chicken will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 large Poblano peppers
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 cup Fresh salsa
- 1 cup Monterey Jack cheese
- 2 tablespoons Fresh cilantro
- 1 piece Lime
Instructions
Preheat your oven to 450°F (230°C).
Place the poblano peppers on a baking sheet and roast in the oven for 10-12 minutes, turning them halfway through, until the skins are blistered and blackened. Remove them from the oven and place in a bowl covered with plastic wrap for 5 minutes to steam. Then peel off the skins, remove the stems and seeds, and slice into thin strips. Set aside.
While the peppers are roasting, pat the chicken breasts dry with paper towels, and season both sides with salt, black pepper, garlic powder, ground cumin, and paprika.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, until golden brown. Transfer the chicken to a baking dish.
Top each chicken breast evenly with the roasted poblano strips and spoon on the fresh salsa. Sprinkle Monterey Jack cheese over the salsa.
Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Remove the dish from the oven and garnish with chopped fresh cilantro and a squeeze of lime juice before serving.
Serve hot with your favorite sides, such as rice, beans, or a simple salad.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.0 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1252 mg | 27% | |
*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.
