Grilled chicken breast covered with poblano sauce, served with a side of rice, beans and tortillas.

Roast the poblano peppers over an open flame or in a broiler until charred. Place them in a plastic bag to steam for 10 minutes. Remove the skins, seeds, and stems. In a blender, combine the roasted poblanos, garlic, onion, olive oil, chicken broth, lime juice, salt, and black pepper. Blend until smooth.

Prepare the Poblano Sauce

Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

Grill the Chicken

In a saucepan, heat the poblano sauce over medium heat until warmed through.

Heat the Sauce

Cook the rice according to package instructions. Heat the black beans in a small saucepan until warmed through.

Cook the Rice and Beans

Place the grilled chicken on a plate, generously drizzle with the poblano sauce, and serve with a side of rice, black beans, and warm tortillas.

pollo poblano chicken breast

Recipe information

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