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Spicy Chicken with Poblano Peppers

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Spicy Chicken with Poblano Peppers

Serves 4 | Prep time: 20 minutes | Total time: 45 minutes

Phase 2


  • 4 poblano chiles, halved lengthwise and seeded
  • 1 tablespoon chicken broth or water
  • 1 pound boneless, skinless chicken breast, diced
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh cilantro


  1. Preheat the broiler to medium. Place the poblano halves, skin side up, on a foil-lined baking sheet.
  2. Broil 8 minutes or until blackened. Seal the peppers in a plastic bag for 15 minutes.
  3. Peel and discard the skins.
  4. Heat a large skillet over medium-high heat.
  5. Add the chicken broth or water, and the next 8 ingredients (chicken through garlic).
  6. Sauté until the chicken is lightly browned and the vegetables are tender, about 8 minutes.
  7. Remove the pan from the heat.
  8. Place the poblano halves, cut side up, on a serving platter or plates.
  9. Spoon the chicken mixture over the peppers, sprinkle with cilantro, and serve.