Dinner
50 Meals Under 500 Calories
Cilantro Lime Chicken & Quinoa Stuffed Poblanos
This chicken dish is a flexible meal option that pairs well with simple sides and works nicely for leftovers.
Print RecipeSave
Servings2
Ingredients
- 2 large poblano peppers, halved and seeded
- 6 oz boneless skinless chicken breast
- 1/4 cup dry quinoa
- 1/2 cup water or broth
- 2 Tbsp salsa or diced tomatoes
- 1 Tbsp chopped cilantro
- 1 Tbsp lime juice
- 1/4 cup shredded reduced-fat Monterey Jack or cheddar cheese
- 1 tsp olive oil or cooking spray
- Salt and black pepper, to taste
Instructions
- Heat the oven to 400°F.
- Lightly coat the poblanos with olive oil or cooking spray and place cut-side up in a baking dish or on a sheet pan.
- Roast for 8 to 10 minutes, just until they begin to soften.
- Meanwhile, rinse the quinoa.
- Combine the quinoa with the water or broth in a small saucepan and bring to a boil. Cover and simmer for 12 to 15 minutes, until tender.
- Season the chicken with salt and black pepper.
- Cook in a skillet over medium heat for 5 to 6 minutes per side, until it reaches 165°F.
- Let rest for a few minutes, then dice or shred.
- In a bowl, combine the chicken, cooked quinoa, salsa, cilantro, lime juice, and half the cheese.
- Spoon the filling into the roasted poblanos and top with the remaining cheese.
- Return to the oven and bake for 8 to 10 minutes more, until the filling is hot and the cheese melts.
- Transfer to plates and serve while hot.
Gourmet Geek Tip
Roast the peppers briefly before stuffing so they soften without collapsing. | Use fluffy, well-drained quinoa so the filling stays tidy. | Serve with salsa or a tomato and avocado salad.
Equipment You'll Need
Baking dish or sheet pan
Small saucepan
Skillet
Mixing bowl
Knife & cutting board
Spoon