Oaxacan Poblano Chicken

Name: Oaxacan Poblano Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into thin strips); 2 poblano peppers (seeded and sliced thin); 1 red bell pepper (seeded and sliced thin); 1 yellow onion (medium, sliced thin); 1 tablespoon olive oil (extra virgin); 3 clove garlic (minced); 1 can diced tomatoes (14.5 oz can, fire-roasted, with juices); 1 teaspoon chili powder (pure ancho powder); 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 8 corn tortillas (warmed); 2 tablespoon fresh cilantro (chopped)

Tender chicken breast strips simmered with smoky poblano peppers, sweet bell peppers, and fire-roasted tomatoes, served with warm corn tortillas.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.10/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Calorie
Halal
Kosher
Low-Fat
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
2 poblano peppers (seeded and sliced thin)
1 red bell pepper (seeded and sliced thin)
1 yellow onion (medium, sliced thin)
1 tablespoon olive oil (extra virgin)
3 clove garlic (minced)
1 can diced tomatoes (14.5 oz can, fire-roasted, with juices)
1 teaspoon chili powder (pure ancho powder)
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
8 corn tortillas (warmed)
2 tablespoon fresh cilantro (chopped)

Instructions

Season the sliced chicken breast evenly with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, the ancho chili powder, and the smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sear for 4 to 5 minutes until lightly browned and cooked through to an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate.
In the same skillet, add the sliced poblano peppers, red bell pepper, and yellow onion. Sauté for 4 minutes until the vegetables begin to soften and char slightly.
Stir in the minced garlic, dried oregano, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
Pour in the can of fire-roasted diced tomatoes with their juices, bring to a gentle simmer, and return the cooked chicken to the skillet. Simmer together for 3 minutes until the sauce slightly thickens and everything is hot.
Warm the corn tortillas in a dry pan or microwave. Garnish the skillet with chopped fresh cilantro and serve two warm tortillas per plate alongside the chicken and peppers.

Notes

Extra servings reheat easily in the microwave for a fast weekday lunch.

Nutrition (per serving)

Calories: 416
Protein: 42 g
Carbohydrates: 39 g
Fat: 8.1 g
Fiber: 4.4 g
Sodium: 868 mg
Saturated Fat: 1.3 g
Sugar: 8.2 g
Cholesterol: 120 mg