Charred Poblano Chicken Strips

Seared chicken breast tossed with smoky roasted poblano strips, crisp bell peppers, and warm corn tortillas.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.78/serving

Dietary

• High-Protein
• Low-Calorie
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat

Tags

• sauté
• quick
• healthy
• spicy
• smoky

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
• 2 poblano peppers (medium, seeded and sliced)
• 1 red bell pepper (large, seeded and sliced)
• 1 yellow onion (medium, sliced)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 8 corn tortillas (small, warmed)
• 1 lime (medium, cut into wedges)

Instructions

1. Season the sliced chicken breast evenly with the smoked paprika, garlic powder, 1/2 teaspoon of the kosher salt, and the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 5 to 6 minutes, stirring occasionally, until deeply browned and the internal temperature reaches 165 degrees Fahrenheit.
3. Transfer the cooked chicken to a plate. In the same skillet, add the sliced poblano peppers, red bell pepper, yellow onion, and the remaining 1/2 teaspoon kosher salt. Cook over high heat for 5 minutes until tender-crisp with charred edges.
4. Return the chicken and any resting juices back to the skillet with the vegetables and toss together for 1 minute to reheat thoroughly.
5. Warm the corn tortillas in a dry pan or microwave. Serve the chicken and charred peppers immediately with warm tortillas and fresh lime wedges.

Notes

Leftovers reheat exceptionally well in a dry skillet over medium heat.

Nutrition (per serving)

• Calories: 398
• Protein: 41.1 g
• Carbohydrates: 36 g
• Fat: 8 g
• Fiber: 3.7 g
• Sodium: 689 mg
• Saturated Fat: 1.3 g
• Sugar: 6 g
• Cholesterol: 120 mg