mexican

Chicken in Creamy Poblano Sauce with Roasted Sweet Potato

This roasted dish pairs chicken thigh, boneless and skinless with poblano pepper, chicken broth, low sodium and sweet potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

50 g Carbohydrates

33 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g chicken thigh, boneless and skinless 242 kcal
1g poblano pepper 0 kcal
70g mexican crema 144 kcal
60g chicken broth, low sodium 4 kcal
220g sweet potato, diced 189 kcal
10g vegetable oil 88 kcal
1 tsp (2g) ground cumin 8 kcal
6g garlic, minced 9 kcal
0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

sweet potatovegetable oilkosher salt
Heat oven to 425 F. Toss sweet potato with 1/2 the oil and a pinch of salt; roast on a sheet pan 18-22 minutes until tender and browned.
poblano pepper
Meanwhile, char poblano over a gas flame or under the broiler until blistered. Cover 5 minutes, then peel and seed.
poblano peppermexican cremachicken brothground cuminkosher salt
Blend poblano with crema and broth until smooth. Stir in cumin and salt.
vegetable oil
Heat remaining oil in a skillet over medium-high. Cook chicken until browned and cooked through, 6-8 minutes.
poblano peppersweet potato
Pour poblano sauce into the skillet and simmer 2-3 minutes to thicken slightly. Serve with the roasted sweet potato.