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

Phase 2

 Ingredients

• 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

 Directions

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.