Blackened Chicken with Poblano Cream

The holidays are behind us. Real life starts up again. Time to get serious about being healthy again. For me, that means lots of meals with boneless, skinless chicken breast. It just helps to have some clean eating and lower calories. Plus, boneless breasts are easy to cook with. Inexpensive. Adaptable to so many flavor profiles. Fast cooking. And a personal perk for me--maybe some of you--no bones to hide from my dogs.

This is a recipe I featured in the January Diner News. Between holiday events and a fun little stomach virus I got a couple days after, I had a sprint to finish the Diner News for January. You would be jealous to see how many chicken dishes I have stocked up now. I am generally much more practical and spread my recipe development throughout the month. The holidays always seem to get in the way. Both with my endeavors for healthy cooking, and my resolve to stay away from sugar. (My hubby is the diabetic, so I fall off the wagon more than he does! No A1C to tell on me...) Just keeping it real. Of course, now it is January. and I am far more committed to healthy eating for us both.

This recipe is spiced and spicy! Serve it up with a nice green salad and you have a super healthy, low carb, low calorie meal. If you don't like heat, be sure to cut the seeds out of the pepper or use one bell pepper and one poblano pepper to make the sauce.

Blackened Chicken with Poblano Cream

2 fresh poblano chile peppers

1 tsp refined coconut oil, melted

8 oz boneless chicken breast

1 1/2 tsp chili powder

1/2 tsp black pepper

1/4 tsp Adobo seasoning

1/3 cup plain Greek yogurt

1 tsp lime juice

1/4 tsp Adobo seasoning

Preheat oven to 400 degrees. Rub poblano peppers with oil. Bake on a cookie sheet for about 20 minutes until charred and soft. Let rest on the counter while you prepare the chicken.

Slice  1/2 inch slits into each chicken breast, leaving the base intact, Sprinkle with chili powder, pepper and Adobo seasoning, being sure to get seasoning inside each slice. Transfer to a nonstick grillpan and  grill until cooked through and seared on both sides.

Remove stems from peppers. (Remove seeds if you don't like heat) Roughly chop. Add to a medium bowl. Add yogurt, lime juice and 1/4 tsp Adobo seasoning. Process with an immersion blender. To serve, top each breast with Poblano Cream.

Serves 2:  173 calories   5 net g carb

You may have a little sauce leftover. It would make a great dip with jicama strips.Or you could make 4 breasts of chicken and serve more without doubling the sauce. You might not be so extravagant with the sauce on each serving. This was a little hot for my hubby, but my mom and I enjoyed the recipe quite a bit. I got inspiration from Fit to Savor. Love the idea.

If you would like some great new ideas for boneless, skinless chicken breast, you will want the January edition of the Diner News. Look at this!

Angel Dust Chicken

Kung Pao Chicken Skillet

Chicken with Chimichurri Sauce

Creamy Sundried Tomato Chicken

 Breast Chicken with Greek Salsa

Greek Salsa

Oven Baked Lemon Chicken

Crockpot Orange Chicken

Teriyaki Chicken Skewers

Texas Red Enchilada Chicken

Cajun Chicken and 'Rice"

There are also a lot of ideas on how to flavor up crockpot shredded chicken. Who wouldn't want more ideas on what to do with chicken?

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