Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Breast
Roasted Poblano Salsa
Method
Chicken Breast
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C).
- 2
Season the Chicken
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture evenly over the chicken breasts.
- 3
Roast the Chicken
Place the seasoned chicken breasts on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- 4
Rest the Chicken
Remove the chicken from the oven and let it rest for 5 minutes before slicing.
Roasted Poblano Salsa
- 5
Roast the Poblano Peppers
Place the poblano peppers on a baking sheet and roast in the oven (you can use the same oven as the chicken) for about 15-20 minutes, turning occasionally, until the skin is blistered and charred.
- 6
Prepare the Salsa Ingredients
Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the skin, remove the seeds, and chop them. Dice the tomatoes and red onion.
- 7
Mix the Salsa
In a bowl, combine the chopped poblano peppers, diced tomatoes, red onion, cilantro, lime juice, salt, and black pepper. Mix well.
- 8
Let the Salsa Rest
Allow the salsa to sit for at least 10 minutes to let the flavors meld together.
