Lightened Up Salsa Verde Chicken Stuffed Poblano Peppers
Ingredients
The filling
-
1
pound
boneless skinless chicken tenders or small breasts
-
2
tablespoons
olive oil
-
2
teaspoons
chili powder
-
1
teaspoon
smoked paprika
-
to taste
N/A
kosher salt and pepper
-
6
N/A
poblano peppers
-
2
cups
homemade or store bought salsa verde
-
1
cup
cooked brown rice or quinoa
-
½
cup
fresh cilantro, chopped
-
2
cups
shredded pepper jack cheese
Avocado Corn Salsa
-
1
N/A
avocado, diced or sliced
-
2
ears
corn, kernels removed
-
1
N/A
jalapeno, seeded and chopped
-
1
N/A
juice of 1 lime
-
⅓
cup
fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F.
- Season the chicken with olive oil, chili powder, smoked paprika, salt, and pepper, and place it on a baking sheet with the whole poblano peppers.
- Bake for 20 minutes until the chicken is cooked through, then set the peppers aside.
- Shred the chicken and mix it with ½ cup salsa verde, rice, 1 cup cheese, and cilantro.
- Pour ½ cup salsa verde into a baking dish and stuff the chicken mixture into the roasted poblano peppers.
- Pour the remaining salsa verde over the stuffed peppers and top with the remaining cheese.
- Bake for an additional 15-20 minutes until the cheese is melted.
- Prepare the avocado corn salsa by mixing all its ingredients in a bowl and serve on top of the stuffed peppers.
Nutrition Facts (estimated)
Servings
6 servings
Calories
491
Total fat
25g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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