Crispy Chicken and Poblano

Pan-fried chicken pieces with tender poblano peppers and onions, seasoned with Southwest spices, perfect for a flavorful weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $3.23/serving

Dietary

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

Tags

• quick
• sauté
• healthy
• fresh

Ingredients

• 0.5 cup instant rice (uncooked)
• 1 cup water
• 0.25 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 1 teaspoon olive oil
• 6 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 teaspoon taco seasoning
• 0.5 poblano pepper (seeded, diced)
• 0.25 yellow onion (small, diced)
• 1 lime (cut into wedges, for serving)
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook instant rice according to package directions, typically by bringing 1 cup water to a boil, adding 1/2 cup rice, reducing heat, covering, and simmering for 7 minutes, or until liquid is absorbed.
2. While rice cooks, toss chicken breast pieces with taco seasoning in a small bowl.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
4. Add diced poblano pepper and diced yellow onion to the skillet with the chicken. Continue to sauté for 5-7 minutes, until vegetables are tender-crisp.
5. Serve the crispy chicken and poblano mixture alongside the cooked rice. Garnish with fresh cilantro and lime wedges for squeezing.

Notes

Poblano peppers offer a mild heat; if you prefer more spice, add a pinch of cayenne pepper with the taco seasoning. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 465
• Protein: 42.2 g
• Carbohydrates: 53.2 g
• Fat: 9.3 g
• Fiber: 4.3 g
• Sodium: 295 mg
• Saturated Fat: 1.4 g
• Sugar: 5.1 g
• Cholesterol: 120 mg