Ancho Lime Chicken with Poblanos

ANCHO LIME CHICKEN with poblanos

Ingredients

1 tbsp olive oil

1 chicken breast, halved

3 tsp EPICURE Ancho Lime Rub

2 Poblano peppers sliced or other peppers

1 onion quartered

3 tomatillos quartered or Roma tomatoes

1/2 tsp EPICURE Sea Salt to taste

1/4 tsp EPICURE Black Pepper to taste

DIRECTIONS

Set the oven to 425 F degrees.

Place first 3 ingredients in 4 C Prep Bowl, using Grip & Grab toss chicken to coat in oil and rub. Set aside.

Chop and slice veggies. Place in another 4 cup Prep Bowl add 1 tsp Ancho lime Rub, mix well.

Place veggies on a lined sheet pan. Roast in the oven for 20 minutes. Peel off peppers. Slice chicken, plate and enjoy.

 
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