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.

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

Baking dish or sheet pan • Small saucepan • Skillet • Mixing bowl • Knife & cutting board • Spoon