Low Carb One Pot Cheesy Chicken and Poblanos Recipe

Name: Low Carb One Pot Cheesy Chicken and Poblanos
Prep time: 25M
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 4 fresh poblano peppers FNDDS; 0.25 red salsa FNDDS; 1 table salt USDA; 1 raw chicken breast, skinless, boneless USDA; 2 butter, unsalted USDA; 0.5 fresh yellow onion USDA; 1.25 fresh garlic FNDDS; 1 chili powder, 036800328198, organic Red Monkey; 0.25 black pepper, ground USDA; 0.5 sour cream FNDDS; 0.5 chicken broth FNDDS; 2 mexican blend cheese FNDDS; 2 fresh cilantro, leaves USDA; 8 zero net carb tortillas, original Mission

7.2g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:Mexican
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

30.5g

Protein

32g

Fat

15.9g

Fiber

450.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 ea fresh poblano peppers FNDDS
0 1/4 cup red salsa FNDDS
1 tsp table salt USDA
1 lb raw chicken breast, skinless, boneless USDA
2 Tbsp butter, unsalted USDA
0 1/2 cup fresh yellow onion USDA
1 1/4 tsp fresh garlic FNDDS
1 tsp chili powder, 036800328198, organic Red Monkey
0 1/4 tsp black pepper, ground USDA
0 1/2 cup sour cream FNDDS
0 1/2 cup chicken broth FNDDS
2 cup mexican blend cheese FNDDS
2 Tbsp fresh cilantro, leaves USDA
8 tortilla zero net carb tortillas, original Mission

DIRECTIONS

Heat oven to 450°F.
Line a baking sheet with foil, evenly place washed peppers on the foil and roast in the oven, rotating peppers every 10 minutes, until skins are blistered and charred, about 40 minutes.
While the peppers are roasting, to a large skillet add 1 inch of water, salsa, and ½ teaspoon salt. Bring to a simmer over high heat, reduce heat to maintain simmer, add chicken breasts, cover, and poach until fully cooked (reaching an internal temperature of 165°F), about 20 minutes. Remove chicken to a plate to cool. Once cool to the touch, shred chicken.
Place roasted and charred peppers into a heat tolerant bowl and cover with plastic wrap to allow them to steam for 15 minutes, or until they have cooled enough to touch and the skins peel more easily. Remove stem and seeds from the roasted peppers, peel off the skins and discard. Slice peeled peppers into ¾-inch strips and set aside.
Dispose of the liquid in the large skillet, place over medium heat and melt the butter. Add chopped onion and sauté stirring regularly until becoming translucent, about 3 minutes. Add minced or pressed garlic and sauté until fragrant, about 30 seconds. Sprinkle with chili powder, ½ teaspoon salt, and pepper, stirring until vegetables are evenly coated and fragrant. Add sliced poblanos and shredded chicken, stirring until evenly coated. Add sour cream and chicken broth stirring until well mixed and sour cream is fully incorporated. Stir in shredded cheese until melted. Remove from heat and garnish with fresh cilantro. Serve with warmed tortillas. One serving is one cup cheesy chicken and poblanos with two tortillas.

Cooking Tip

Poblano peppers imbue this dish with delicious spicy heat and terrific flavor. If you prefer less spice, you can use Anaheim peppers, for more spice try pasilla peppers, or when they are in season use green chili peppers. You can also control the heat by including more seeds for more heat, or fewer seeds for less heat. Changing the peppers used will influence the overall flavor, so make this dish your own with your favorite variety!